Combined with a spicy entree dish, poori makes for an incredibly gratifying breakfast, snack, or meal. Not only will this meal leave you thoroughly satisfied, but you will invariably crave for more! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Elevating Color & Texture of Puri
Puri is made from whole wheat flour that is kneaded into a firm dough. I add some rava (semolina) for crispy texture and it also helps to keep the puri puffed up for a longer time. My puri recipe also calls for adding a teaspoon of sugar while kneading the dough to get the perfect golden hue to the fried puri. Piping hot puris are undoubtedly the most perfect accompaniment to a host of Indian entree dishes, both sweet and savory. No Indian festive meal is complete without these delectable puri’s. Happiness is walking into an Indian home, where the gentle aroma of piping hot puris instantly greets you, setting for the perfect welcome and the promise of a memorable feast. My most cherished “puri memories” are from my growing-up days. No Sunday was complete without our mandatory family brunch. My home would come alive with the tantalizing aromas of freshly made puri with batata bhaji, and fresh ginger chai. What I’d give to live those days again!
Puri variations
Puri’s can be easily adapted to various tastes and flavors. For example, you can spice up your dough with a few basic Indian condiments to create “masala puri’s”. Or you can add puréed spinach to the dough while kneading to make delicious hot “palak puri’s”. My mom often made sweet puri’s also known as “Dangar Ghare” with puréed pumpkin, Indian jaggery, infused with cardamom and saffron. Check out my twist with the sweet pumpkin parathas. While options are aplenty, I love the basic version of poori’s as they are easy to team up with so many different dishes to make for a wholesome meal. Here are just a few examples of how you can enjoy your puri’s. Mix and match these sweet and savory options for a festive Indian meal! This post explains the technique of making the basic puri. But feel free to work with different flavors to add that extra spunk to your dish, and wow your friends and family!
How to Make Puri
I like to use my KitchenAid stand mixer to make the puri dough. But you can also make it by hand. So before I get into how to make the dough in the mixer here is how to make puri dough by hand:
Make the Dough (Using stand mixer)
Attach the spiral dough hook to the stand mixer. Add flour, rava, sugar, and salt then mix by starting the mixer at speed 2 Slowly add water to the mixer bowl and increase the speed to 3. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover, and allow it to rest for 5 minutes
Step 2: Roll the Puri
Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough, you can make roughly 25-30 balls. Add oil to a frying pan and preheat on low to medium heat Take one dough ball at a time and lightly roll it in the dry flour to evenly coat it with flour. Note: You can skip rolling the flour in the dough altogether if you like. Then roll it using a rolling pin and make a small 4-inch circle You can roll all the puris and line them on a parchment paper lined tray or roll and fry simultaneously
Step 3: Fry the Puri
Turn the heat for the frying pan to medium-high. Allow it to heat up and then carefully slide in rolled puri in the hot oil Gently press down with a stainless steel skimmer spatula as the puri starts to puff up Then turn it over and pressing gently, cook until both sides turn light golden brown Carefully pick up the puri in the spatula, allow the excess to drain out, and then place the Puri in a paper towel-lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris
Homemade Puri is best served hot as they will deflate over time. Lining them up next to each other vs stacking up will also help them stay puffed up as you serve. Here is how I served them last year to celebrate Gudi Padwa (an auspicious Indian holiday) - shrikhand, batata bhaji and varan bhath We love making homemade Indian bread. Breakfast, lunch, or dinner these savory and sweet Indian breads are our favorites:
Methi Thepla - thinly rolled savory fenugreek paratha Kale Paratha - the best way to eat kale with these crispy soft flatbreads Cabbage Paratha - red cabbage flatbread with ginger and chilis Thalipeeth - multigrain flatbreads using all the flours in your pantry Til Poli - sweet sesame flatbreads Sweet Pumpkin Paratha - Non-fried take on traditional pumpkin puri’s Pakatali Puri - luscious puris dunked in sugar syrup laced with saffron Saranachi Puri - mom’s sweet puri with earthy aromatic jaggery filling
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