Poori (Fried Indian flatbread)

What’s better than bread? Fried bread! Well, ok, it all depends what you mean by ‘better’ – if you’re worried about your health, go elsewhere – if you’re looking for a bread that is usually reserved for special occasions and used to celebrate all things good in life, then you’re in the right place.  It’s really simple, but there are a couple of tricks you need to be aware of when making your poori.  It starts with a basic chapati atta recipe.  Make your dough and then follow these steps to finish off the dish:


Once you have your atta made, take a small palm sized piece and mould into a ball


Roll slowly, with as little flour as possible, into small rounds (about the size of your hand).  You want to keep them thicker than chapatis – too thin and they’ll be far too crispy and more like chips.


Deep fry in hot oil.  They will puff up and rise to the top.  Do not mess around with deep frying – pooris can blow air out of their centres as they puff up, so please be careful.  Cook for 20 seconds on one side, flip over and cook for a further 20-30 seconds, until golden.


Take out of the oil, drain on paper towels and serve – the quicker the better! They should be slightly crispy, but not so crispy that they snap in half – they should still be malleable, as you use these as a scoop for your other dishes – so you need it to be able to mop up the rich gravies 🙂 Enjoy!


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