Poori–Indian Deep-Fried Bread
Poori–Indian Deep-Fried Bread

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, poori–indian deep-fried bread. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Poori–Indian Deep-Fried Bread. In India, this deep-fried bread is served at celebrations or when having guests. Since chapati or other traditional breads take time to make, whereas poori is done as soon as both sides are deep fried, making it perfect when serving many guests. Poori - Deep Fried Indian Bread: Poori is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent.

Poori–Indian Deep-Fried Bread is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Poori–Indian Deep-Fried Bread is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook poori–indian deep-fried bread using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Poori–Indian Deep-Fried Bread:
  1. Make ready 100 ml ☆ Whole wheat flour
  2. Take 100 ml ☆ Cake flour
  3. Make ready 1/2 tsp ☆ Salt
  4. Get 1 tbsp Vegetable oil
  5. Make ready 100 ml Water
  6. Take 1 Oil for frying

They're best eaten the day they are made. Puri bread or Poori is a deep fried puffy Indian bread made with whole wheat flour. It is served with curries but it is also enjoyed with sweet dishes like shrikhand, rice pudding (kheer), halwa, or basundi. It is usually made during special occasions and festivals.

Steps to make Poori–Indian Deep-Fried Bread:
  1. After combining the ☆ ingredients, mix in the oil, then add the water, a little at a time, kneading as you go. The amount of water needed depends on the humidity and type of flour, so adjust as necessary.
  2. After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.
  3. Flatten out into a thin circle. Typically, they are about 15 cm–about the size of your hand with fingers extended.
  4. Heat oil in a pan, then deep fry both sides of each piece, one at a time.
  5. They should puff up like this.
  6. They are done after both sides are fried, and they are nicely browned.
  7. These are called "poori" in Hindi. They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days.
  8. Ready to serve and ENJOY!

It is served with curries but it is also enjoyed with sweet dishes like shrikhand, rice pudding (kheer), halwa, or basundi. It is usually made during special occasions and festivals. Always deep-fry the poori over medium heat. If you fry at high heat or very low heat, the poori will absorb oil. So as you roll and deep-fry, adjust the heat and make sure the oil is at the right temperature.

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