No Indian wedding or festival is complete without the Poori. It can be eaten with curry, with pickle, with halwa or just alone with hot tea and the are absolutely heavenly.
|Preparation Time:||30 minutes|
|Whole wheat flour||1 cup|
|Ajwain (carom seeds)||1/4 tsp|
|Water||About 1/2 cup|
- Pick carom seeds to make sure there are no stones or dirt.
- Mix flour, salt and carom seeds. Add about 1/2 tsp of oil and rub it in the flour thoroughly.
- Knead it in a medium-soft dough with about 1/2 cup of water. Keep it aside covered for about 15 minutes.
- Knead the dough again till it becomes smooth. Make small flat balls (about 6).
- Heat oil. Test it by dropping a small piece of dough. If oil starts bubbling and dough starts floating, it’s hot enough.
- Roll a ball to about 4-5 inches in diameter. Don’t worry if it’s not perfectly round.
- Drop it slowly in the hot oil. Rotate the oil around it and when it starts to puff up, press it slightly to help in the puffing. Flip it over when it is brown at the bottom. Fry till it’s golden brown from both sides. For storing poori for later, they should be fried soft. If you are eating it right away, fry them crisp.
- Repeat it with other balls. Pooris are ready to serve.
- Serve Poori hot with Raita and Potato Curry.
- If you want to store poori for later, stack a few of them, wrap it in a paper towel and then wrap it in aluminum foil. Also for storage, don’t fry them crisp.
- If some puris are left over, wrap them as described above, put them in a ziplock bag and store it in freezer. Next time when you don’t want to make rotis or puris, just thaw the frozen puris and heat in microwave.
- These puris taste great even just with pickle.
- You can even add other spices while making the dough to give it a different flavor. I usually add ground saunf, heeng, ground dhaniya powder, roasted and ground jeera powder.