Recipe Introduction
“During my first winter in Delhi, I met an old aquaintance of Srila Prabhupada, Sriman J. Dalmia, Sr. Though he was the director of numerous business concerns, and a very busy man, he was a gentleman host and interested in my pursuit of the Vedic culture. To my delight, he was also very knowledgeable about cooking, and during our first meeting he personally escorted me to his estate’s “joint family kitchen” to answer questions about layout considerations, purchasing, food preparation and service. This deep-fried bread selection was the first of many recipes collected from resident chefs.
Seasoned pooris are very popular throughout much of North India—served at any time of the day, from breakfast to late dinner. In the Dalmia household, they were served with a vegetarian chili, in this book called Curried Red Kidney Beans with Panir Cheese. This combination—Masala Puri and Rajma is a nutrition-packed meal in itself, and in many Delhi homes, the basis of Sunday morning brunch. Round out the meal with an assortment of colorful vegetable crudités and a hot tisane.”
Recipe Details
• Preparation time: 15 minutes
• Dough resting time: 30 minutes – 3 hours
• Cooking time: 30 minutes
• Makes: 16 pooris
🥣 Ingredients
Flour (Choose ONE option):
• Option 1: 2 cups (9.2 oz / 260 g) sieved chapati flour
• Option 2: 1.5 cups (5.8 oz / 165 g) whole wheat pastry flour AND 0.5 cup (3 oz / 85 g) fine-grain semolina*
Spices and Aromatics:
• 0.5 tsp (2 ml) salt
• 0.25 tsp (1 ml) cayenne pepper or paprika
• 0.25 tsp (1 ml) turmeric
• 2 tsp (10 ml) ground coriander
• 0.5 tbsp (7 ml) ground cumin
Dough & Frying:
• 2 tbsp (30 ml) melted ghee or vegetable oil
• Approx. 2/3 cup (160 ml) warm water (about 100°F / 38°C), or as needed
• Ghee or vegetable oil for deep-frying
*Note: If you do not have fine semolina, you can process farina in an electric coffee mill until it becomes a fine powder, then sieve and measure.
Instructions
1. Prepare the Dough
1. In a large mixing bowl, combine the flour, salt, cayenne (or paprika), turmeric, ground coriander, and ground cumin. Whisk well to blend.
2. Drizzle the 2 tbsp of melted ghee or oil over the flour mixture. Using your fingertips, rub the fat into the flour until it is thoroughly incorporated.
3. Add 1/3 cup (80 ml) of the warm water and begin to work the mixture into a mass.
4. Continue adding water slowly, in small dribbles, while mixing until a pliable but moderately stiff dough is formed. You may not need all the water, or you may need slightly more depending on your flour.
5. Place the dough on a clean work surface. Wash and dry your hands, then rub them with a little oil. Knead the dough for about 8 minutes, or until it is silky smooth and pliable.
6. Form the dough into a smooth ball. Rub it with a little more oil, cover it with an inverted bowl, and let it rest for at least 30 minutes or up to 3 hours.
o Make-ahead: The dough can be well-sealed and refrigerated for up to 24 hours. Let it return to room temperature for 1 hour before using.
2. Roll the Pooris
1. Gather your equipment: a rolling pin, two or three cookie sheets, a slotted spoon, and a tray lined with paper towels.
2. Place the rested dough on your work surface and knead it briefly. The dough should be stiff enough to roll without using extra flour.
3. Divide the dough in half. Roll one portion into an 8-inch (20 cm) log. Cut the log into 8 equal pieces.
4. Roll each piece between your palms to form a smooth ball. Place the balls on a plate, making sure they don’t touch, and cover them with a damp cloth.
5. Repeat the process for the other half of the dough to create a total of 16 balls.
6. Take one ball of dough (keeping the rest covered) and flatten it into a 2-inch (5 cm) patty.
7. Dip a corner of the patty in a tiny bit of melted ghee or oil (this prevents sticking better than flour).
8. On your work surface, roll the patty out with firm, even pressure into a 5-inch (12.5 cm) round.
9. Place the rolled-out poori on a cookie sheet. Continue rolling all the pooris, laying them in a single layer (use multiple sheets if necessary) and covering them with plastic wrap to prevent drying.
3. Fry the Pooris
1. Pour melted ghee or oil into a karai, wok, or deep-walled Dutch oven to a depth of 3 inches (7.5 cm).
2. Heat the oil over moderately-high heat until it reaches 365°F (185°C).
3. Carefully slip one rolled-out poori into the hot oil, ensuring it stays flat.
4. The poori will sink and then quickly bob to the surface. As it begins to rise, use the back of your slotted spoon to gently press it down under the surface of the oil. This pressure will cause it to puff up into a steam-filled balloon. (Be careful not to tear the poori, or it will fill with oil).
5. Once puffed and lightly browned on the first side, carefully turn it over and brown the second side. The total frying time is usually under 1 minute.
6. Remove the puffed poori with the slotted spoon, allowing excess oil to drain back into the pan.
7. Place the poori on the paper-towel-lined tray to drain.
8. Repeat the process for all the pooris, adjusting the stove’s heat as needed to maintain a steady 365°F (185°C) oil temperature.
Serving & Storage
• For immediate serving: Serve the pooris hot. To keep a batch warm, you can place them in a single, slightly overlapping layer on a paper-towel-lined baking sheet in a preheated 275°F (135°C) oven for up to 30 minutes.
• For later: At room temperature, these baasi pooris (leftover pooris) can be stacked, wrapped in a clean tea towel, and kept for up to 12 hours.
