Making of Pooris (31st Serv)

Dear Women of the House,

You know what the name puri comes from the Sanskrit word पूरिका (pūrikā)? Yeah! It is true. "Puri" is most commonly served at breakfast. It is also served at special or ceremonial functions, as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

I think all you have to serve this crispy, golden bread with any dish - vegetarian or otherwise - and your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!

Ingredients:

Atta - 1 cup
Water - 1 cup or 1/2 cup water and 1/2 cup milk
Maida - 1 cup
Salt - 1 tsp
Bland Oil for deep frying - 1 cup

Method to make Pooris:

Using all the ingredients except the oil, make the dough in exactly the same way as for chapattis. Knead well and allow to rest for at least an hour.

Knead the dough briefly and divide into portions about the same size as for chapattis, and roll out.

Since pooris cook faster than other rotis, it is often suggested that you roll them all out before you start cooking them. But they have to be kept separate, which means that on top of each one as you roll it out you must put a piece of clean paper, foil or plastic film. If you do this ahead of time (e.g., before the arrival of guests), cover the whole arrangement with a barely damp cloth to prevent them drying out.

Pour the oil into a medium sized kadhai, to fill it to a depth of 3-5 cm. Set the pan on medium heat, and let the oil get really hot - it should be just short of smoking. Lower a poori gently into the hot oil with the help of a spatula or slotted spoon. It will sink at first, then, as it rises, keep pushing it down into the oil with small quick strokes. Within a few seconds it will puff out, and the underside will have turned golden brown. Turn it over and cook for a few seconds more till the other side turns gold.

Lift out and place on a plate lined with absorbent paper to blot up excess oil. When the next poori is ready to be blotted, put the first one into a serving basket lined with napkin over which you have placed a sheet of foil.

Note: Do not try to reheat pooris; just make as many as you think will be eaten at one time.

Variations: Add 2 tablespoon semolina to the flour when kneading the dough. The pooris would not be so soft, but they will stay puffed longer. Finally, the choice is yours.

So, try it out!

Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Making of Pooris"

1. Question: What is the key to achieving perfectly puffed and delicious pooris?

Answer: The key is to knead the dough with warm water, allowing it to rest, and roll it evenly for uniform puffing during frying.

2. Question: How can I prevent pooris from becoming too oily when frying?

Answer: To prevent excess oil absorption, ensure the oil is hot enough before frying and use a slotted spoon to gently press down on the pooris while frying.

3. Question: What are some creative variations or additions to traditional pooris to make them even more delicious?

Answer: You can enhance the flavor by adding spices like ajwain or crushed cumin seeds to the dough, or make stuffed pooris with potato, paneer, or spinach fillings for a unique twist.

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