A classic Vedic bread, this recipe creates a firm dough that puffs into a steam-filled balloon when fried.
• Preparation time: 15 minutes
• Dough resting time: 0.5 to 3 hours
• Cooking time: 30 minutes
• Yield: 16 standard pooris (5-inch) or 8 giant pooris (10-inch)
Ingredients
Flour (Choose ONE option):
• Option 1: 2 cups (9.17 oz / 260 g) sieved chapati flour
• Option 2: 1 cup (4.58 oz / 130 g) whole wheat flour mixed with 1 cup (4.23 oz / 120 g) unbleached white flour
• Option 3: 1 cup (4.58 oz / 130 g) whole wheat flour mixed with 1 cup (3.88 oz / 110 g) cake flour
Other Ingredients:
• 0.5 tsp (2 ml) salt
• 2 tbsp (30 ml) melted ghee or vegetable oil
• Approx. 0.67 cup (160 ml) warm water (about 100°F / 38°C)
• Ghee or vegetable oil for deep-frying
Equipment
• Large mixing bowl
• Rolling pin
• Wok, karai, or deep-walled Dutch oven
• Slotted spoon
• Deep-frying thermometer
• Cookie sheets
• Paper towels
Instructions
1. Prepare the Dough
1. In a large mixing bowl, combine the flour(s) and salt.
2. Drizzle in the 2 tbsp of melted ghee or oil. Rub the fat into the flour with your fingertips until fully incorporated.
3. Add 0.33 cup (80 ml) of the warm water and begin working the mixture into a mass.
4. Slowly add the remaining water in small dribbles while mixing until a moderately stiff, pliable dough forms. (Note: You may need slightly more or less than the total 0.67 cup of water depending on your flour.)
5. Transfer the dough to a clean work surface. Wash, dry, and lightly oil your hands.
6. Knead the dough for about 8 minutes, or until it is silky smooth and pliable. (This can also be done in a food processor.)
7. Form the dough into a smooth ball, rub it lightly with oil, and cover with an inverted bowl.
8. Let the dough rest for at least 0.5 hour (30 minutes) and up to 3 hours at room temperature.
o Storage Note: For longer storage, seal and refrigerate for up to 24 hours. Let it return to room temperature for 1 hour before rolling.
2. Shape the Pooris
1. Briefly knead the rested dough on your work surface. If it feels too soft, knead in a small amount of flour. The dough should be stiff enough to roll without needing extra flour.
2. For 16 standard pooris: Divide the dough in half. Roll one half into an 8-inch (20 cm) long rope and cut it into 8 equal pieces. Roll each piece into a smooth ball. Repeat with the second half of the dough.
3. For 8 giant pooris: Divide the dough into 8 equal pieces and roll each into a smooth ball.
4. Place the dough balls on a plate (without letting them touch) and cover them with a damp cloth to prevent drying.
3. Roll the Pooris
1. Take one ball of dough, keeping the others covered. Flatten it into a 0.5-inch (1.5 cm) thick patty.
2. Lightly dip a corner of the patty in a little melted ghee or oil (this prevents sticking without using dry flour).
3. On your work surface, roll the patty with firm, even pressure into a round.
o Standard Poori: Roll to 4.5 to 5 inches (11.5–12.5 cm).
o Giant Poori: Roll to 10 inches (25 cm).
4. As you roll each poori, lay it flat on a cookie sheet. Do not let the rounds touch. Cover the rolled pooris with plastic wrap while you work.
4. Fry the Pooris
1. Pour ghee or vegetable oil into your wok or deep pan to a depth of at least 3 inches (7.5 cm).
2. Heat the oil over moderately high heat to 365°F (185°C). Use a deep-frying thermometer for accuracy.
3. Carefully slide one rolled-out poori into the hot oil, ensuring it lays flat.
4. The poori will sink and then quickly rise to the surface. As it rises, gently press it down into the oil with the back of your slotted spoon. This pressure helps it puff up.
5. Keep it submerged for a few seconds until it balloons completely. (Be gentle to avoid tearing the crust, which would let oil inside.)
6. Once the first side is lightly browned (this takes less than a minute), carefully flip it over and brown the second side.
7. Remove the puffed poori with the slotted spoon, allowing excess oil to drip off. Drain it on a tray lined with paper towels.
8. Repeat with the remaining pooris, adjusting the stove’s heat as needed to maintain the 365°F (185°C) oil temperature.
5. Serving and Storage
• Immediate Serving: Serve pooris piping hot and puffed.
• Keep Warm: To keep a batch warm for up to 0.5 hour (30 minutes), place the drained pooris in a single, slightly overlapping layer on a paper-towel-lined cookie sheet in a preheated 275°F (135°C) oven.
• Room Temperature (Baasi): Once cooled, pooris will deflate. They can be stacked, wrapped in a clean tea towel, and stored at room temperature for up to 12 hours for travel or lunch boxes.
