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Dinner, Lunch, Main Course
Poori (Puri) - Indian Puffy Bread
10
minutes
minutes
45
minutes
minutes
55
minutes
minutes
Servings:
20
puri
Author:
Alpa Jain
Poori or puri is Indian puffy bread made with whole wheat flour. Learn how to make the dough in a food processor or a bread machine, how to roll poori in poori press, and make puffy deep-fried bread.
Equipment
Bread Machine
Food Processor
Tortilla Press
Frying Pan
Ingredients
▢
2 ½
cup
Whole wheat flour (atta)
300 grams
sifted
▢
½
teaspoon
Salt
▢
¼
teaspoon
Nigella seeds
optional
▢
1
tablespoon
Oil
▢
1
cup
Water
Oil for rolling
▢
2
tablespoon
Oil
used while rolling
For frying puri
▢
Oil for frying
at least an inch deep
Instructions
Making dough in a food processor
Add all dry ingredients in the food processor and lock the lid
Start the food processor on dough setting and gradually add water.
Continue kneading until a soft dough ball is formed.
Making dough in a bread machine
Add all wet and dry ingredients to the container in the order recommended by your Bread Machine manufacturer
Select "Dough' cycle.
Once a well kneaded soft dough ball is formed, in about 5-10 minutes, turn off the cycle.
Rolling puri using poori press or tortilla press
Make small balls of about 25-28 grams each or about an inch in diameter
With the help of a tortilla press or a rolling pin, make a disc of about 4 inches in diameter.
Frying puri
Heat oil in a frying pan to about 400 °F on medium high flame
Immerse the rolled poori in the oil and press lightly with a frying spatula until it puffs up
Reverse the side and cook on other side until golden brown
Remove the fried poori on a plate layered with kitchen towel that will absorb extra oil
Nutrition
Serving:
1
puri
|
Calories:
70
kcal
(4%)
|
Carbohydrates:
11
g
(4%)
|
Protein:
2
g
(4%)
|
Fat:
2
g
(3%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
59
mg
(3%)
|
Potassium:
54
mg
(2%)
|
Fiber:
2
g
(8%)
|
Sugar:
1
g
(1%)
|
Vitamin A:
1
IU
|
Calcium:
5
mg
(1%)
|
Iron:
1
mg
(6%)