You can take poori in a savory or sweet direction. Growing up, we’d eat it with chana masala or a potato curry, but I also put cinnamon sugar on it.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 poori |
Ingredients
- 1 cup atta (Indian whole-wheat flour)
- 1 teaspoon semolina flour
- 1 teaspoon rice flour
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon ghee
- 1/4 cup water, plus more if needed
- Vegetable oil, for deep-frying and for the dough
Instructions
- Mix the atta, semolina, rice flour, ajwain, sugar and salt in a bowl. Mix in the ghee with a spoon until the mixture is crumbly. Add the water and knead with your hands to make a tight dough. Add a little more water, 1 teaspoon at a time, if needed. Cover the dough with a damp cloth and set aside for 15 minutes.
- Knead the dough again for a minute and then divide into 4 lemon-size balls. Using a rolling pin, roll each ball into a 4-inch disk (if the dough is sticky, rub a little bit of oil on it to prevent it from sticking).
- Fill a Dutch oven or other pot with 3 inches of oil and heat over medium heat to 350˚ F. Slip a disk of dough into the hot oil. Press down gently with a slotted spoon or a spider and fry until the poori puffs up, 30 seconds to 1 minute. Flip the poori over and fry on the other side until golden brown, another 30 seconds to 1 minute. Drain the poori on a plate lined with a kitchen towel. Repeat with the remaining dough.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 145 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 74 mg |
| Serving Size | 1 of 4 servings |
| Calories | 145 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 74 mg |