Poori is a crispy and deep-fried Indian Bread, made of wheat flour (or plain flour ‘Maida’) and that is well paired with a huge variety of dishes like a different form of veg gravies, kormas, and dry preparation, deserts like Halwa, Kheer and condiments like pickles (achar).
A perfect Poori must be crisp, flaky, puffed and soft whereas the imperfect one can be easily identified by its soggy, and oily appearance.
Cheese Stuffed Onion Rings
Course: VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
10
minutesIngredients
250 g Wheat Flour
1 tbsp Semolina
½ tsp Salt
1 tsp Sugar
Water, as required
Oil for frying
Directions
- We will start with kneading the poori dough. In a large bowl, put wheat flour. Add rava, salt and sugar. Mix well.
- Add 1 tbsp. Cooking oil and mix again. Knead dough adding water gradually.
- Knead into a firm dough. Dough must be firm than roti/phulka dough. (We have used ¾th cup water for kneading 250 gms wheat flour.) Apply some oil and let the dough rest for 10 mins.
- After 10 mins, knock into a smooth dough. Knead well to ensure that dough has no cracks. Make small balls from the dough.
- Roll the dough into a log. Cut the log into equal sized portion and roll into balls. Apply some oil on board and roll balls into pooris.
- Pooris must not be too thick or too thin.
- Heat oil for frying in a pan. Put a small portion of dough in oil. If the dough rises up, it indicates that the oil is sufficiently heated and we can start frying the pooris.
- Press the pooris gently while frying so that it rises up. (Added sugar to the dough, so that pooris stay puffed up for longer time.)
- Pooris are ready to be served.
tips
- Amount of water that goes into making the dough
Temperature of oil while frying
