India, popularly known as the land of festivals. With festivals coming up after every two months, you require to make a delicacy which includes main course and sweet dishes. There are a variety of dishes that are served depending upon the traditions associated with each festival. However, what remains common is “Puri”. Puris are deep fried Indian bread, popular to made in almost every festival. It is the one made of whole wheat flour.
|Prep Time: 10 Mins||Cooking Time: 30 Mins||Servings: 3 to 4|
Ingredients for Poori
- Whole wheat flour: 4 cups
- Salt: ¼ teaspoon
- Refined oil: 4 teaspoons
- Water: as required
- Oil for deep fry: 2 cups
- Ajjwain: ½ teaspoon
Process of cooking Poori
In a mixing bowl, sieve 4 cups of whole wheat flour. Ensure there are no unwanted particles in the flour.
Now, put ¼ teaspoon salt in it. You can also add ½ teaspoon of ajjwain into the flour to add a different taste to. However, the addition of ajjwain is completely optional.
Add 2 teaspoon refined oil in it. This will ensure that the dough of puri is soft and does not stick to the rolling pin or the base, while you make puris.
Now, add a little water and knead It gently with hands. One has to be sure that they do not add much water at once, as the dough for puri needs to be tight and smooth. To avoid this step you can also make use of food processor for kneading the dough. Only remember that you pour water slowly.
After the dough is kneaded properly, keep it aside for few minutes.After 5 minutes sprinkle water on the dough and knead it for a final time. To provide a smooth texture to the dough.
After the dough is ready, make small balls out of it.Heat two cups of refined oil in a pan.
Then to make puri, flatten the ball using the rolling pin and in order to make the ball not stick to the pin or base, use a small amount of refined oil. Unlike the dry wheat flour we use in making the parathas, here we use a very small amount of refined oil.
Now one by one put the puri into the pan and deep fry.As the puri turns light brown, turn it to the other side and when it is light brown from both the side, pour the puri on an absorbent paper.
Poori’s are ready to serve.
Tips and Variations
- In case you want to add some variations you can make methi puri too. For that you will be required to add 1/2 teaspoon crushed sugar (bura) in the flour before kneading.
- To make palak puri, you need a palak puri to knead dough. Similar process is done to make different puris. Just add the ingredient into the batter while kneading the dough.
- To make puris crisper you can add semolina (Sooji or Rava) into the dough. The quantity of semolina should be ¼ cups only.
- Remember the flame of the gas should be on medium rather low. Never cook puris on high flame.
Serve puris with other main course dishes, be it gravy sabjis and sweet dishes like kheer, siwanyi, bekheer (kheer made with gur, instead of sugar) and sometimes also pickles.
Not just festivals, any special occasion witnesses puri available in the menu. Weddings, birthdays, or any guest coming up for dinner, puri is one of the most common, rather most popular bread in Indian homes.
Puris are relished along with gravy vegetables which include dum aloo, aloo matar, all kind of paneer vegetables and also with curd and dry vegetables. Though there are not huge variations available, in making of plain puris but to come up with changes people make a lot of varieties; namely ‘palak puri’, ‘meethi puris’ and also ‘ajjwain puri’ in the winter season.
Health Benefits of Puri
There is no argument in accepting that since puris are deep fried, they do not come along many health benefits. But sometimes you are allowed to have a cheat. But the whole wheat, which is very beneficial for your health, has nutritional benefits that include protein and trace minerals.