Step-by-Step Guide to Prepare Super Quick Homemade Poori--Indian Deep-Fried Bread
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Ultimate Poori--Indian Deep-Fried Bread. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Poori--Indian Deep-Fried Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poori--Indian Deep-Fried Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can cook Poori--Indian Deep-Fried Bread using 6 ingredients and 7 steps. Here is how you can achieve that.
In India, this deep-fried bread is served at celebrations or when having guests. Since chapati or other traditional breads take time to make, whereas poori is done as soon as both sides are deep fried, making it perfect when serving many guests. I had a chance to make them when visiting my parents.
Be careful when handling boiling hot oil.
A 50/50 blend of flour and whole wheat flour gives the bread a perfect crisp texture. The amount of water is approximate, so adjust as necessary while kneading.
Leftovers can be reheated in the toaster. For 2 servings [6-8 pieces]. Recipe by Plabar
Ingredients and spices that need to be Get to make Poori--Indian Deep-Fried Bread:
- 100 ml ☆ Whole wheat flour
- 100 ml ☆ Cake flour
- 1/2 tsp ☆ Salt
- 1 tbsp Vegetable oil
- 100 ml Water
- 1 Oil for frying
Instructions to make Poori--Indian Deep-Fried Bread
- After combining the ☆ ingredients, mix in the oil, then add the water, a little at a time, kneading as you go. The amount of water needed depends on the humidity and type of flour, so adjust as necessary.
- After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.
- Flatten out into a thin circle. Typically, they are about 15 cm--about the size of your hand with fingers extended.
- Heat oil in a pan, then deep fry both sides of each piece, one at a time.
- They should puff up like this.
- They are done after both sides are fried, and they are nicely browned.
- These are called "poori" in Hindi. They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days.
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