Recipe courtesy of Maneet Chauhan

Poori

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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.
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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 poori
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Ingredients

Directions

  1. 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.
  2. 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). 
  3. 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.

Cook’s Note

Hot oil is critical for getting this fried bread to puff up. Maneet recommends using an oil thermometer.