Being born in a Punjabi family means natural exposure to Poori subji, Chole bhature and kachoris. I had always been in love with the Poori Subji combo and so is my daughter and so would be upcoming generations. Indian meals connect you with family in so many amazing ways. I look forward to making these fluffy pooris on occasions like Diwali, Holi, Navratri, birthdays and whenever we have someone visiting us. I learned making Poori the right way (and of course the best way) from my mother-in-law on the occasion of Navmi. A whole wheat dough, kneaded tight with salt, Ajwain (carom seeds), little ghee/oil and water. I remember my hands aching when I first time kneaded poori dough. It has to be of a texture which should be easily rolled out without using any wheat flour like we use when we make chapatis. Six months into it, I perfected the method and I could make more than 50 pooris in a one batch easily. I am glad to share this family recipe with you all. You may like More Authentic Indian Recipes: Jaggery Paratha Churma, Alsi Til Ladoo, Punjabi Chana Masala, Bathua Paratha, Paneer Tikka Masala, Sweet Pua, and Mango Kesari Halwa.
Ingredients
Wheat flour- The main ingredient is wheat flour and I procure it from a local flour mill as I don’t like the store-bought flours. While you may use the same recipe for gf flours or APF. The texture of kneaded dough and poori would vary when we change the flour. With APF, the dough and poori would be elastic. The gf flour from India like ragi, buckwheat, amaranth will be dense and not elastic. Salt- Normal table salt Ajwain- I love adding carom seeds for the best flavor. Water for kneading dough Cooking oil for frying and kneading dough
How To Make Crispy Puri
Step 1. Kneading the Dough
This is the most important step and if not carried out well, the results will vary. In a large Atta Parath (stainless steel large mixing utensil), add wheat flour, salt and ajwain. Start by pouring little water. Keep mixing the atta and water with hands till it reaches crumbly texture. Once the dough is crumbly, add very little water to bind it along with oil or ghee. Knead it with palms in forward pushing motion for the best dough. It takes about 5-6 minutes to get the perfect texture and then cover the dough to rest for at least 10 minutes and knead again for 2-3 minutes.
Step 2. Make small portions of dough
Break the dough into small sized portions and press them well and keep the rolled balls aside. On a rolling pin, place the ball and roll it with little oil and keep them on a plate or on the walls of the parath as shown. You may heat the oil for frying while you make balls of dough.
Step 3 Fry Poori
In a heavy bottomed wok, place gently the rolled poori dough and fry it. It will rise up naturally and flip to fry from the other side till browned. Take it out with spatula and place it aside. Keep frying the rest.
Step 4 Serve Hot
Serve the fluffy and crispy Poori with Chana / Chickpea or Aloo gravy and enjoy it! More Authentic Indian Recipes:
Makhana Chaat Recipe Sweet Potato Chaat (Shakarkandi Chaat) Indian Lunch Recipes-Easy & Veg Amla Candy Recipe Paneer Tikka on Tawa Paneer Tikka Masala Recipe
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