Poori is one of the popular breakfast dish across India. Deep fried indian bread poori is very easy to make, very delicious and addictive 🙂 Almost every kid loves Poori. The popular combination in south indian restaurants with this poori is Vegetable Sagu and Bombay Sagu/ Potato Sagu which is mainly popularised by MTR restaurant in Bangalore.
- 1 cup wheat flour
- ½ tsp ghee or
- 1 tsp oil
- ½ tsp salt
- ½ tsp sugar(optional)
- ½ cup water( or as needed. Vary depending on the quality of the flour)
- Mix flour, salt, sugar and oil in a bowl.
- Add water little by little and mix it.
- Add water until you get the pliable dough. ( not too hard/tight or not too soft)
- Knead it for a minute or so until you get the soft, smooth dough. Keep it covered for 10 minutes.
- You can make pooris immediately too.
- Divide the dough into equal parts.. say 10 (depends on how big or how small you like your pooris)
- Take one portion, roll it to medium thickness circles. ( not too thin, not too thick)
- If the dough is sticking to the pin, smear some oil on the board and roll it.
- Roll 4 to 5 pooris ready.
- Heat the oil in a wok/pan to fry pooris on medium high heat.
- The oil should be hot to get good pooris, but not smoking hot.
- Once the oil is hot enough( to check drop a small piece of dough into the oil. The dough should come up immediately to the surface.) add the prepared poori, press it gently on top using perforated ladle / skimmer.
- It will help the poori to puff up.
- Turn it to the other side and fry it for few seconds until this side also becomes golden brown.
- Now remove it using perforated ladle onto a paper towel.
- Repeat the same procedure with remaining dough.
- Serve the poori with vegetable sagu or Bombay sagu or with shikand or basundi.