Pooris(Indian Bread)
Pooris are crispy, puffed Indian bread perfect for breakfast or snacks, offering a delightful combination of whole wheat and plain flour with a hint of cream of wheat.
Ingredients
Instructions
- Mix oil, whole wheat flour, plain flour, and salt together in a bowl.
- Add water gradually to form a stiff dough.
- Divide the dough into small portions and roll out each into circles about 3 inches in diameter and 1/8 inch thick.
- Deep fry in piping hot vegetable oil, turning once, until they puff up and turn golden.
- Fry one at a time until crispy and golden.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of carom seeds or cumin seeds to the dough. If you don't have cream of wheat, you can substitute with semolina. Make sure the oil is hot enough before frying; this ensures the pooris puff up nicely. Frying one at a time helps maintain oil temperature for better results.
Serving Suggestions
Pooris are best served hot and can be paired with various dishes. They complement curries perfectly, like Keema Mattar or Egg Curry, and can also be enjoyed with yogurt or pickles. For a complete meal, serve with a side of salad or raita.
Storage & Reheating
Store leftover pooris in an airtight container at room temperature for up to a day. To reheat, place them in a hot skillet for a few minutes on each side until they regain their crispiness, avoiding the microwave which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pooris(Indian Bread) contains roughly 548 calories, with 1g protein, 4g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why aren't my pooris puffing up?
If your pooris aren't puffing, it could be due to the dough being too dry or not rolled out evenly. Ensure that the dough is well-kneaded and soft enough, and roll them out to the right thickness. Additionally, ensure the oil is hot enough before frying.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Allow it to come to room temperature before rolling out and frying for the best results.
What type of oil is best for frying pooris?
For frying pooris, use oils with a high smoke point like vegetable oil, canola oil, or peanut oil. These oils help achieve the desired crispiness and prevent the pooris from absorbing too much oil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).