This recipe creates a flavorful, spiced Indian bread perfect for special occasions. While fresh fenugreek (methi) leaves are traditional, this recipe also works beautifully with fresh spinach or mixed herbs.
Yields: 16 pooris Prep time: 25 minutes Resting time: 30 minutes – 3 hours Cook time: 30 minutes
📜 Ingredients
For the Greens Purée:
- Fresh Greens: 1 cup (approx. 1.5-1.75 oz / 40-50g) lightly packed fresh fenugreek leaves.
- Substitutes: 1 cup of fresh spinach or finely chopped mixed herbs.
- Water (for cooking greens): 2 tbsp (30 ml), only if using fenugreek or spinach.
- Aromatics: 1-2 green chilies, seeded
- Binders: 2 tbsp (30 ml) plain yogurt, room temperature
- Fat: 2 tbsp (30 ml) melted ghee or vegetable oil
For the Dough:
- Flour (Option 1): 1.25 cups (approx. 10.4 oz / 295g) sieved chapati flour (atta)
- Flour (Option 2): 1.25 cups (approx. 5.6 oz / 160g) whole wheat pastry flour AND 1 cup (approx. 4.2 oz / 120g) unbleached all-purpose flour
- Water (for dough): 0.33 cup (80 ml) lukewarm water (approx. 100°F / 38°C), or as needed
- Spices:
- 1 tbsp (15 ml) ground coriander
- 0.5 tbsp (7.5 ml or 1.5 tsp) garam masala
- 0.25 tsp (1.25 ml) turmeric powder
- 1 tsp (5 ml) salt
- For Frying: Ghee or vegetable oil (approx. 3-4 inches deep in a pan)
🧑🍳 Instructions
1. Prepare the Greens Purée
- If using fenugreek or spinach: Place the washed greens and 2 tbsp of water in a small saucepan. Cover and cook over moderate heat for 2-3 minutes, just until softened. Drain any excess water and let the greens cool.
- If using soft herbs: You can skip the cooking step.
- Blend: Add the cooked (and cooled) greens or raw herbs to a blender. Add the green chilies, yogurt, and 2 tbsp of melted ghee. Blend until you have a smooth purée.
2. Make the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together your chosen flour(s), ground coriander, garam masala, turmeric, and salt.
- Add Wet Ingredients: Add the green purée to the flour mixture. Begin to mix, slowly adding the 0.33 cup (80 ml) of lukewarm water. You may not need all the water, or you may need a little more, depending on your flour.
- Knead: Mix until a shaggy dough forms, then turn it out onto a clean surface. The dough should be firm, not sticky. Knead for 8-10 minutes until it is silky smooth and pliable.
3. Rest the Dough
- Form the dough into a smooth ball and lightly grease the surface with a few drops of oil.
- Cover the bowl with a damp cloth or an inverted bowl.
- Let the dough rest at room temperature for at least 30 minutes or up to 3 hours. (For longer storage, it can be refrigerated for up to 24 hours; bring to room temperature for 1 hour before rolling).
4. Shape the Pooris
- Prep Station: Prepare your frying station. You will need a rolling pin, a wok or deep pan for frying, a slotted spoon, and a tray lined with paper towels.
- Divide Dough: Briefly knead the rested dough. Divide it in half, then roll each half into a log. Cut each log into 8 equal pieces, for a total of 16.
- Roll Balls: Roll each piece between your palms to form a smooth ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
- Roll Discs: Take one ball and flatten it. Lightly grease your rolling pin and rolling surface with a drop of oil. Do not use flour, as it will burn in the hot oil.
- Roll the ball into a 5-inch (12.5 cm) circle. Place the rolled-out poori on a cookie sheet or large plate. Do not let the pooris touch or overlap.
- Repeat with all dough balls, covering the rolled pooris with plastic wrap as you work.
5. Fry the Pooris
- Heat Oil: Pour ghee or oil to a depth of at least 3 inches (7.5 cm) in your wok or pan. Heat over moderately-high heat until the oil reaches 365°F (185°C).
- Test Oil: If you don’t have a thermometer, drop a tiny piece of dough into the oil. It should sizzle immediately and rise to the surface quickly.
- Fry: Carefully slide one poori into the hot oil. It will sink and then quickly float to the top. As it rises, use the back of your slotted spoon to gently press it down into the oil. This pressure will help it puff up into a balloon.
- Flip: Once puffed and light golden on the first side (about 20-30 seconds), gently flip it over. Fry the second side for another 20-30 seconds.
- Drain: Remove the puffed poori with the slotted spoon, letting excess oil drip back into the pan. Transfer it to the paper-towel-lined tray to drain.
- Repeat: Continue frying the pooris one by one, making sure the oil temperature remains consistent.
6. Serving and Storing
- Serve the pooris immediately while they are hot and puffed.
- To Keep Warm: You can keep a batch warm in a preheated 275°F (135°C) oven for up to 30 minutes. Lay them in a single layer on a paper-towel-lined baking sheet.
- Storage: Pooris are best fresh. As they cool, they will deflate. Leftovers can be kept in a covered container at room temperature for up to 12 hours.
