Poori

deep fried bread of India
http://www.vahrehvah.com/indianfood/poori/
Poori or puri is a deep fried Indian bread made of Wheat flour. Poori is commonly eaten during breakfast or at snack time or also taken as a light meal. Poori is prepared in India, Pakistan, Bangladesh and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region.

Puri is also served during special occasions or during festival or rituals accompanied with vegetable curries. Puri is also served with sheera during poojas or rituals as prasad. The name Puri comes from the sanskrit work purika.

Normally puri is prepared from maida (all purpose flour) instead of atta (wheat flour). In Pakistan and some parts of India like West Bengal, puri is usually made with maida (regular wheat flour) instead of atta. While frying, the bread puffs up. After achieving a golden-brown color it is removed and served hot. The size of puri is smaller than the chapati. Puri can be accompanied with a variety of dishes like aloo korma, channa masala, saag (mixed vegetable curry), halwa and many more.

A slight variant of puri is the bhatura. Bhatura is bigger in size than puri and popularly served with choley (spicy chick peas). Chole Bhatura is a famous street meal in Delhi and Punjab region. It is also a complete meal.

Different sizes of puris are prepared as per the name of the dish like the pani puri (a small version of the puri), sev puri (another type of puri made for preparing a chaat). Puri is a dish loved by all, the old and the young. In Telangana region, puri is served with Chicken korma made during festive season. Puri bhaji can be eaten anytime during breakfast, snack time or also as a small meal.
Recipe: Poori

Summary: Poori Recipe made easy, learn how to make poori Recipes at home.
Ingredients

oil -- 2 -- tsp
salt -- 1 -- pinch
sooji (semolina) -- 20 -- grams
water -- 100 -- ml
wheat flour -- 225 -- grams

Instructions

make athe dough with flour salt sooji and water and knead to make a tight doughcover with a cloth for 15 min to restknead the dough again and divide the dough in equal samm round ballsroll it as showndeep fry in hot oil and press with a spoon to puff the poori



Recipe by Vahchef.

Preparing puri is quite simple. Mix little salt and sooji (semolina) to the flour and add water and knead to make a tight dough. Cover with a cloth for 15 min and keep aside to rest. Knead the dough again and divide the dough in equal small round balls. Roll the ball with the roll pin to make a small puri. Deep fry in hot oil and press with a spoon to puff the poori. Remove once it turns golden in color.