X

crisp poori recipe, how to make crisp soft pooris | poori recipes

how to make crisp pooris – poori is an unleavened fried bread made from whole wheat flour. in this post, i am sharing a method on how to get crisp texture in pooris. pooris which are crisp from outside and yet have soft texture from inside.

the ingredient which is added to make the pooris crisp is sooji or cream of wheat or rava. this method i learnt from my mom. usually i make pooris only with whole wheat flour or atta. but when we want some crisp texture in the pooris, i add sooji or rava. use fine quality of rava. the sooji should also not be roasted.

the crispness in these pooris is not like a papdi or the puri of pani puri. the method of making a pani puri or a papdi is different and i have already shared the recipes.

so if you like crisp pooris for morning breakfast or brunch, do try this recipe.

serve the pooris with your choice of potato curry or any veg korma.

if you are looking for more poori recipes then do check aloo poorimethi poori, banana poori, rice pooris, rajgira ki poori and beetroot poori recipe.

crisp soft pooris recipe below:

5 from 2 votes
print
crisp soft poori recipe
prep time
35 mins
cook time
30 mins
total time
1 hrs 5 mins
 
poori recipe - how to make crisp and yet soft pooris
course: main
cuisine: Indian
servings: 3 -4
author: dassana
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta)
  • 3 tablespoon fine sooji (rawa or cream of wheat)
  • ½ teaspoon salt or add as required
  • 1 teaspoon oil
  • cup water or add as required for kneading dough
  • oil for deep frying
how to make recipe
kneading dough for pooris:
  1. in a bowl take 2 cups whole wheat flour (atta), 3 tbsp fine sooji (rava or cream of wheat) and 1/2 tsp salt or add salt as per taste.

  2. mix everything very well with a spoon or with your hands.
  3. add water little at a time and as required. also add 1 tsp oil.
  4. begin to mix first and then start to knead the dough.
  5. then add more water as required and knead the dough really well. the dough may appear hard as first, but as you continue to knead it will become slightly soft. 

  6. the sooji absorbs water while you knead. so if the dough looks sticky, then don't worry. continue to knead and the stickiness will go away. the dough should not be too soft but a little stiff and tight.

  7. cover and allow the dough to rest for 30 minutes. after 30 minutes again knead the dough lightly.
rolling and frying pooris:
  1. make small to medium sized balls of the dough. cover and keep aside.
  2. now take a dough ball. with your palms slightly flatten it and apply oil to it on both sides.
  3. gently roll to a small or medium sized poori or circles which is neither too thin nor thick.

  4. you can roll the poori and fry it simultaneously or place the rolled pooris in a plate and later fry them. do cover with a clean kitchen towel, so that they don’t dry up.

  5. heat oil in a deep frying pan or kadai.
  6. when the oil is sufficiently hot then add one poori at a time.
  7. the poori will rise gradually on top and begin puffing up.
  8. gently nudge with the slotted spoon so that the poori puffs up very well.
  9. once the oil has stopped sizzling, gently flip the poori and fry the other side.
  10. once both the sides are crisp, golden and fried well, remove the poori with a slotted spoon. drain on kitchen paper towels.
  11. serve pooris hot or warm with any potato curry or any veg curry.


how to make crisp soft pooris recipe:

1. in a bowl take 2 cups whole wheat flour/atta, 3 tbsp fine sooji/rawa/cream of wheat and ½ tsp salt or add salt as per taste.

2. mix everything very well with a spoon or with your hands.

3. add water little at a time and as required. also add 1 tsp oil.

4. begin to mix first and then start to knead the dough.

5. then add more water as required and knead the dough really well. the dough may appear hard as first, but as you continue to knead, it will become slightly soft. the sooji absorbs water while you knead. so if the dough looks sticky, then don’t worry. continue to knead and the stickiness will go away. the dough should not be too soft but a little stiff and tight.

6. cover and allow the dough to rest for 30 minutes. after 30 minutes again knead the dough lightly.

7. make small to medium sized balls of the dough. cover and keep aside.

8. now take a dough ball. with your palms slightly flatten it and apply oil to it on both sides.

9. with a rolling pin, gently roll to a small or medium sized poori or circles which is neither too thin nor thick. you can roll the poori and fry it simultaneously or place the rolled pooris in a plate and later fry them. do cover with a clean kitchen towel, so that they don’t dry up.

frying pooris:

10. heat oil in a deep frying pan or kadai.

11. when the oil is sufficiently hot then add one poori at a time.

12. the poori will rise gradually on top and begin puffing up.

13. gently nudge with the slotted spoon so that the poori puffs up very well.

14. the poori will puff up.

15. once the oil has stopped sizzling, gently flip the poori and fry the other side.

16. once both the sides are crisp, golden and fried well, remove the poori with a slotted spoon. drain on kitchen paper towels to remove excess oil.

17. serve crisp pooris hot or warm with any potato curry or any veg curry.




SUBSCRIBE TO OUR YOUTUBE CHANNEL

Sharing is Caring!

This post was last modified on June 13, 2017, 10:56 pm

    Categories Cooking Tips & MethodsIndian Breads & ParathasIndian Breakfast RecipesKids RecipesMain CourseNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesVegan Recipes