|Poori with potato masala|
How to prepare Poori
Yields – 7-9 pooris (depending on the size)
Whole wheat flour – 1 cup (I used aashirwad atta)
Salt – 1/2 tsp flat
Ghee – 1 tsp (optional)
Oil for deep frying pooris
Little wheat flour for dusting
Knead well and roll it as you see in the picture below.
Make equal sized smooth balls from the dough. Flatten it slightly.
Spread all the rolled out puris in a plate and start heating the oil in a kadai.
Repeat the process for the rest of the dough.
Serve hot with pototo masala or any side dish of your choice.
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Wow…simple and easy poori makinf steps…
Sonia ~ Nasi Lemak Lover
Thanks for sharing. Now i know how to make Poori.and your potato masala look yummy too.
Super !! perfectly made poori !!
my favourite padhu. eppadi nan naliku morning tiffen poori panna porenu kandupuduchu enakaka potta mathiri irukku..
wow tempting n mouth watery……nice post
perfectly made …
Very nice step by step procedure for youngsters.
Your puris looks puffy.
Nice pictorial and stepwise presentation…Poori looks yummy…
Perfect looking pooris.
Dear padhu thank you for the post.When I did the poori the first three pooris puffed up very well however when I took it outside they became flat.further after some time even the puffing up stopped.Can u please tell what mistake I would have done
The rolled out pooris should be of uniform thickness and the oil should also be hot enough otherwise the pooris will not puff. Another thing is you should make pooris as soon as you prepare the dough.
Thanks a ton padhu will try and let u know.Am a regular follower of ur blog.
hi its very nice thanks a lot i have tried poori,ur ennai kathirikai kulambu,kadala curry everything was wonderful.
thanks for helping me in making pooris
Its nice.. mouth watering Padhu 🙂
Hi padhu,from 2 yrs onwards I am trying to make poori…sometimes it will be puffed and sometime not puffed .. Today my all poori are puffed ..I felt so happy…but please tell me the measurement of how much water is required for 1 glass of wheat flour .main point is every time I am using ashirvaad whole wheat flour …pooris are not puffed.i brought loose wheat flour from D-mart shop .all poori are puffed. Is there any difference between ashirvaad whole wheat flour and D mart shop wheat flour.
Whatever flour you are using, here are few tips for the pooris to puff up nicely –
1.the dough you prepare for poori should be a little firm (should not be soft like chapati)
2. When you roll out it should be of medium thickness. (neither too thick nor thin)
3. There should be enough oil for the pooris to puff up.
4 .The oil should be hot but not to smoking point.
5. You can add a tbsp of semolina when making the dough.
Hope this helps.
Nice !! Easy steps…do try cooking tomaro
Thanks padhu…for your useful tips
Hi padhu, am one of the big fan of u, ur recipe instructions is too good, previous days am called up mom how to cook this item, now a days am seeing ur Web site, Y'day I made puri it's come out well, as per ur instructions, every one appreciate me, lots of thanks Padhu
Blogs like yours are a boon to those trying out dishes for the first time. Your recipe helped me make great puris from the first attempt itself. The only problem is that they get burnt and I need to correct that.
Your blogs are really good … I never go wrong with ur recipes…
Thank you so much … wishes for the future endeavours…
Hi – can you suggest what kind of oil I should use for frying? I’m in the U.S. Thanks!
Your recipes are awesome.. have tried many and they all came out super good. Your tips and detailed instructions are the ones that help me in trying out your dishes and all turn out to be so good. Thanks a lot and wish many more recipes to flow from your kitchen.