“We must have a pie. Stress cannot exist in the presence of a pie.”― David Mamet
But since Pie is a rare thing in Nepal, how about a “Poori”? How about we learn the recipe for Poori?
This is a simple, healthy, and delicious breakfast food that is popular throughout southern Asia or to be more specific, mostly in the Indian subcontinent. Why is this so? Well, because it is a simple recipe that only needs 4 ingredients and some practice to make.
On top of this, you can eat this as a breakfast, snack, or lunch and it can be combined with a wide variety of side dishes. These side dishes can include sweets like Kheer to salty dishes like Alu ko Achar. Let’s be honest, who doesn’t love eating poori-tarkari when we go out for a casual lunch.
But do you know the recipe for Poori?
Well, we are right here for you. In this article, we will tell you how to make a poori – the plain one. But before we move on to the “How” of the recipe for poori, let’s talk about the ingredients.
Ingredients of the recipe for Poori
- Oil: 100 Milileter
- Whole Wheat Flour: 400 Grams
- Water: As needed
- Salt: 2 Tea spoons
Note* the ingredients are measured for 4 portions with each portion having 2 Pooris each containing 50 grams of flour
Recipe for Poori
To make a plain poori, all you need to do is, knead the dough, roll them up into round shapes, and deep fry them. But while this may sound simple, one does need some practice to roll the dough into perfectly round shapes. But the perfect circle shapes are just for aesthetics. As long as you manage to roll the dough evenly, then it’s all good.
Total Time: 1 hour
Step 1: Knead the dough
– Take the whole wheat flour and add some water to it
– Knead the dough slowly
– Add 2 teaspoons of salt
– Continue kneading till the dough is firm but elastic
– Let the dough rest for 15 to 30 Minutes
Step 2: Roll the dough
– Take a dab of Oil in your hand
– Take 50 Grams of dough
– Roll it into a ball shape in your hand
– Put the dough into any clean flat surface and use a rolling pin to toll the rough
(although the ideal shape is a perfect circle, as long as you roll it thinly and evenly, it is good enough)
Step 3: Deep Fry it
– Grab a Kadhai or a Pan
– Heat 100 Milileters of Oil
– Grab the rolled Dough and slide it into the hot oil
– Once one side of Poori is light brown flip it
– Do the same for another side
Step 4: Remove excess Oil
– Take the puffed Poori out of the oil
– Use dry tissue papers to absorb excess oil
In the end,
Poori is undoubtedly one of the basic foods to make. While the process of kneading and rolling does require some experience, you can still make some other dishes from the failed attempts at kneading and rolling. This results in lessening of wastes which is another good side of making flatbread, such as Poori.
Also do note that this recipe for poori is the base recipe. You can add other ingredients during the kneading process to make other variants, such as Aalu poori and masala Poori.
Hope you found this helpful. If you have any suggestions for us, do let us know them down in the comments below. And as always, thank you for reading till the end.