- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 poori
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
Cook’s Note
Hot oil is critical for getting this fried bread to puff up. Maneet recommends using an oil thermometer.
