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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, poori–indian deep-fried bread. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Poori–Indian Deep-Fried Bread is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Poori–Indian Deep-Fried Bread is something that I have loved my whole life. They’re nice and they look fantastic.

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. Great recipe for Poori–Indian Deep-Fried Bread.

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

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

They're best eaten the day they are made. Poori - Deep Fried Indian Bread: Poori is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Poori bhaji.

Instructions 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 eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Poori bhaji. The puri actually originated from part… 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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