How To make Poori (Whole Wheat Indian Bread)
1/2 c Whole wheat flour
1/2 c Self-rising flour
1/3 c Buttermilk
Makes 8 Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle, dusting with flour to prevent sticking. Cover.
Repeat with remaining dough. Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 degrees. Add 1 dough round to oil; dough will sink to bottom. When dough starts to rise, gently press in center with back of slotted spoon until bread puffs. Turn and cook until light brown, about 20 seconds. Transfer to paper towels uning slotted spoon. Keep warm while cooking remaining dough. Place on platter and serve immediately. Bon Appetite
How To make Poori (Whole Wheat Indian Bread)'s Videos
Poori Recipe Bazar Jesi sirf 3 Ingredients sai banaye - Perfect Soft Puri by Lively Cooking
Learn How make perfect round, soft, puffed poori from All Purpose flour during festivals and special occasions. Poori is quite famous in India and Pakistan.
In Restaurants Poori served with Halwa and Channel.
Puri by Lively Cooking
Poori by Lively Cooking Pot Used for Frying:
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Poori Recipe ( Indian Fried Puffed Bread)
Detailed recipe link-
Ingredients
2 cups whole wheat flour
1 teaspoon sugar
½ teaspoon salt
4 teaspoons fine semolina (sooji)
Oil for frying
How to make puffy POORI at home | Whole-wheat Puri Recipe | Foodomania #278 | फूली फूली पूरियां
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5 tips to make good Poori!
A typical south Indian breakfast, that I know from childhood in Tamilnadu- 'Poori masala', is basically a combination of pooris served with potato masala. Potato masala is made with potato, onions and simple tempering. This is a very famous dish in most of the South Indian restaurants. One day I was dining at a popular South Indian restaurant in Chennai and ordered pooris. The steward brought me poori with oil dripping from the bottom. I am sure some of you would have noticed that if the pooris are not made properly it absorbs a lot of oil and surely there will be traces of oil wherever you place it. So when he brought such pooris soaked in oil, I requested him to get ones without oil. He laughed at me and said, ‘”Sir you are joking, how can you make pooris without oil?’
Please check the video for the answer.
Yes, I agree we cannot make pooris without oil but there is no reason that your pooris should be soaked in oil while it is being served or while eating it.
In this process, we used 300 ml of oil and made 20 pooris. We then measured the amount of oil left after frying the pooris, it was 240 ml, which means we have used a negligible of oil for each poori, around 2 ml/poori. This is what I would call poori without oil.
So here are the 5 tips for making pooris with very less oil ~
Tip 1. Make a soft but firm dough,
Just apply very little oil in the palms, maybe a drop
Use cold-pressed groundnut oil or oil with a high smoking point for deep frying
Make smooth, uniform balls with aata dough by pressing in between the palms and rolling them
Tip 2. Roll them and flatten uniformly using a rolling pin. The thickness of the dough should be uniform while spreading it around
Tip 3. Never use dry flour while spreading the dough
Dry flour will settle as residue in the oil making it dark in colour
Tip 4. Ensure that the flattened dough is dropped in optimal hot oil.
You will never get a good quality poori if the temperature is either too low or if it is too hot. So optimally hot oil temperature is essential for making good pooris.
If the temperature is not optimal then your poori will have oil dripping from it because it would have absorbed more oil than required for frying.The pooris served in the restaurant could’ve been soaked in oil due to this reason.
The tip is to heat the oil less than its smoking point.
Tip 5.Fry both sides to golden brown and drain the oil well in the kadai before taking it out
Every time while you fry a new poori maintain the same temperature.
Correct techniques and right ingredients make amazing dishes ~ So here it is ‘Tasty and crispy pooris are ready!’
Palak Spinach Puri Whole Wheat Fried Bread Recipe by Manjula
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Learn how to make Palak Spinach Puri Whole Wheat Fried Bread Recipe by Manjula
Ingredients:
1 cup whole wheat flour
1/4 cup besan (gram flour)
2 cup spinach leaves (remove all the stems)
1 green chili
1/2 inch ginger
1/2 tsp salt
1/2 tsp cumin seeds
1/8 tsp asafetida (hing)
1 Tbsp oil
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