Poori is a deep fried version of phulka. This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and Ghee or other fat-the dough is almost identical to that for Chapati. Poori is very popular Pakistan.
- 1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits)
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons vegetable oil + more for deep-frying
- ½ cup water
- Put the 2 flours and salt in a bowl.
- Drizzle the 2 tablespoons oil over the top.
- Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.
- Slowly add the water to form a soft ball of dough.
- Empty the ball on to a clean work surface.
- Knead it for 10-12 minutes or until it is smooth.
- Form a ball.
- Rub about ¼ teaspoon oil on the ball and slip it into a plastic bag.
- Set it aside for 30 minutes.
- Knead the dough again, and divide it into 12 equal balls.
- Keep 11 of them covered while you work with the twelfth.
- Flatten this ball and roll it out into a 5-5½" round.
- If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.
- Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (i used my wok).
- Let it get very, very hot.
- Meanwhile, line a platter with paper towels.
- Lift up one poori and lay it carefully over the surface of the hot oil.
- It might sink to the bottom but it should rise in seconds and begin to sizzle.
- Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes.
- Within seconds, the poori will puff up.
- Turn it over and cook the second side for about 10 seconds.
- Remove it with a slotted spoon and put it on the platter.
- Make all the pooris this way.
- The first layer on the platter may be covered with a layer of paper towls.
- More pooris can then be spread over the top.
- Serve the pooris hot (immediately) with chunna curry and sooji ka halwa.
- You may like to have a touch of mango pickle as well!.
Serving Tips Edit
They are best when served piping hot and puffed - straight from the oven to the table. You should fry them right before serving. It is possible to warm them in a stove for up to half an hour. Beyond that they lose some of their taste and soften. The older bread is called "baasi" - tired or deflated breads. They are often used this way in a lunchbox.