Fried food is something inevitable from the north Indian cuisine. For the habitants of northern part of India, wheat is the staple food and that is why, the main dishes are primarily made of wheat. Among the main dishes made of wheat, roti and puri stand prominent. Made of wheat dough, puri is the traditional fried Indian bread, served with a variety of side dishes, such as aloo subzi (potato curry), chole (chick pea curry) etc. Puri is an easy-to-make recipe and its variations are bhature and kachori. In order to make crispy puris, you need to know the right consistency of the dough as well as the way of rolling out the kneaded dough.
How To Make Poori
• 2 1/2 cups Chappati flour
• 2/3 cup Water at room temperature
• Ghee for brushing the bread while rolling out the dough
• Oil for deep frying
• Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
• Wet hands and continue until the mixture cleans the sides of the bowl and has become a non sticky dough.
• When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest the dough for 1/2 hour in warm temperature and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Serve hot with pindi choley or other vegetables.