Indian Chapati And Poori Recipes

POORI RECIPE, HOW TO MAKE PURI

Steps:

• Mix together flour, salt, rava and oil in a large mixing bowl.
• Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)
• Smear ½ tsp oil, knead lightly and smoothen the ball.
• Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.
• Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
• Divide the dough to 8 to 10 portions. Avoid kneading them.
• Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.
• Drizzle a few drops of oil on the rolling area and spread it.
• Smear oil over the dough ball & flatten it.
• Begin to roll it evenly from the center to a round puri.
• It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
• Make 5 to 6 puris and set them aside. Do not stack them.
• Begin to heat the oil on a medium high flame and continue to make rest of the pooris.
• The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.
• If it browns quickly then reduce the flame slightly and allow the temperature to come down.
• Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
• Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
• Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
• You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.
• Remove the puri to a steel colander. Fry the next poori the same way.
• Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

INDIAN CHAPATI AND POORI

Steps:

• Combine whole wheat flour, all purpose flour, and salt in a large bowl. Stir in butter and warm water to make a smooth dough. Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms. Cover dough with towel and let rest for 1 hour. Dust with flour, stack, and cover with towel or plastic wrap.
• Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
• Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side. Brush with melted butter and stack as you remove them from the griddle. Wrap to keep warm and pliable. Serve immediately. Or, wrap and freeze.
• POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
• Great Whole Grain Breads B Ojakangas.

HOW TO MAKE POORI (FRIED INDIAN FLATBREAD)

Steps:

• Gather the ingredients.
• Place the whole wheat flour in a large mixing bowl and make a well in the center. Add salt to taste, about one healthy pinch.
• Add water, a little at a time, and mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. Go slowly with the water and add it only as needed as you go along. The dough should be soft.
• The real secret of soft pooris lies in the kneading . Turn the dough out onto a clean surface and knead until the dough is smooth and medium soft in consistency, taking care not to over-knead.
• Add 2 tablespoons of oil or ghee to the dough and continue to kneed until the fat is incorporated and dough is silky in texture.
• Place the dough in a bowl, cover with a damp cloth, and refrigerate for 20 minutes.
• Remove from the refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
• Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). For convenience, roll out as many pooris as you like and stack them with plastic wrap in between each.
• Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, fry the pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry on the first side until golden then turn over and fry the same way on the other side.
• Drain on paper towels. Repeat with the remaining pooris and serve immediately.