Skip to main content

Poori

Pooris are one of my favourite weekend breakfast dishes. During my childhood days I helped my mom to prepare chapathi and poori during weekends. So I started learning the kneading work from my school days onwards. After so many practices I found the trick for perfect pooris. As you all familiar with pooris we will see the tips for perfect pooris. 


Poori  - Pooris are one of my favourite weekend breakfast dishes. During my childhood days I helped my mom to prepare chapathi and poori during weekends. So I started learning the kneading work from my school days onwards. After so many practices I found the trick for perfect pooris. As you all familiar with pooris we will see the tips for perfect pooris. The perfect side dish for poori is the evergreen potato masala. Nothing can beat this combination for pooris. You can also serve coconut chutney along with the potato masala. Check out my recipe for potato masala also.



Tips for perfect pooris

  • We have to knead the dough a little bit tighter than the chapathi dough. 
  • For softness I add ghee in the flour and then knead the dough by adding water little by little so that you can get softer pooris. 
  • For poori dough, I prefer whole wheat flour. There is no need for any soaked rava or sugar or any baking powder. 
  • For rolling the pooris apply a tsp of oil on the rolling board and on the rolling pin.
  • One more important tip. Do not keep the pooris long after you roll them. Fry them as soon as you prepare them. 
  • For frying the pooris heat the oil well on medium flame and then fry the pooris. If the poori is browning too fast, reduce the heat a bit. 
The perfect side dish for poori is the evergreen potato masala. Nothing can beat this combination for pooris. You can also serve coconut chutney along with the potato masala. Check out my recipe for potato masala also. 




How to prepare poori - Poori recipe



Print Friendly and PDF
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : breakfast

Ingredients
  • 2 cups whole wheat flour
  • 1/2 cup + a handful of water
  • 1 tsp ghee
  • 1 tsp oil
  • salt to taste
  • Oil for deep frying
Cooking Directions
  • Take a wide bowl. Combine the wheat flour, ghee and salt. 
  • Add water little by little and knead the dough evenly. Scrape the sides of the bowl and then add little water and mix them gently. 
  • Continue to knead them well with your hands. After the dough comes together like a ball apply a tsp of oil in your palm and continue to mix the dough with little pressure until the dough is smooth. 
  • Apply a tsp of oil on the rolling board and the rolling pin.
  • Using your palms, roll each balls and flatten with your palm like small circles. Now gently roll each circles with the rolling pin in circular motion.
  • Heat the oil in a deep frying pan on medium heat. When it's hot enough for frying gently add the poori. 
  • When it puffs up, flip to the other side and fry for a second. Remove from the pan and place them in a paper towel.
  • Repeat the process for the entire pooris. 

Poori with step by step photos

Take a wide bowl. Combine the wheat flour, ghee and salt. Mix them well with your fingers until all the ingredients well combined. Do not add any water now. 


Add water little by little and knead the dough evenly. Scrape the sides of the bowl and then add little water and mix them gently. 


Continue to knead them well with your hands. After the dough comes together like a ball apply a tsp of oil in your palm and continue to mix the dough with little pressure until the dough is smooth. Keep it covered for 15 minutes.


Divide the dough into 20 to 24 equal balls. Apply a tsp of oil on the rolling board and the rolling pin. Using your palms, roll each balls and flatten with your palm like small circles. Now gently roll each circles with the rolling pin in circular motion. (Apply a tbsp of oil in the rolling board).


Heat the oil in a deep frying pan on medium heat. When it's hot enough for frying gently add the poori. Press them gently with the ladle. When it puffs up, flip to the other side and fry for a second. Remove from the pan and place them in a paper towel.


Enjoy this hot and soft pooris for your weekend breakfast. 


If you try this recipe for Poori send us your comments below and share the recipe for your friends and family. 

Here is your favourite potato masala


http://www.virundhombal.com/2017/11/potato-masala-for-poori.html
Potato Masala

Potato masala - the ultimate side dish for poori. A simple side dish for poori with mild flavours and fantastic taste. In TamilNadu, it is popularly called as poorikizhangu.READ MORE..

Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -...

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry.  Similar recipes Kadala Curry  White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry  Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar ...