Poori

VegetarianOrigin Delhi/AwadhPrep 15 minutes, plus standing timeCook 10 minutes

Poori is an unleavened Indian deep-fried bread that puffs up into a crisp, hollow ball with a light and tender interior.

Ingredients

Flour · Maida / Attaplus extra for dusting

500 g

flour

~0.3 gpinch

salt

13 g1 tablespoon

oil/fat

500 g

oil/fat

Combine 500 g flour, 0.3 g salt, and 13.2 g ghee in a wide mixing bowl, then gradually mix in enough water to bring the mixture together into a pliable dough.
Transfer the dough to a lightly dusted surface and knead thoroughly for 5 minutes. Place into a greased bowl, drape with a damp tea towel, and leave to rest in a warm area for 2 hours.
Give the dough a brief second knead, then divide it into lime-sized portions. Roll each piece out on a floured surface into a flat circle roughly 13–16 cm (5–6 inches) across.
Heat 500 g ghee or vegetable oil in a kadhai or deep, heavy pan to 180°C (350°F), checking the temperature with a bread cube that should brown within 30 seconds.
Fry the rolled dough rounds in batches for 1 to 2 minutes, turning gently until fully inflated and pale golden. Lift out using a slotted spoon, drain on paper towels, and serve immediately while hot.

Flour

Plain flour
Use the same weight; it is the closest everyday swap for generic flour.
Whole wheat flour
Use the same weight, add 1–2 tbsp extra water, and rest the dough 10–15 minutes. The result is denser.
Rice flour
Use 90% of the weight. It is gluten-free and gives a crisp, slightly gritty texture; best for coatings rather than bread.

Ghee

Unsalted butter
Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.
Vegetable oil
Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.
Mustard oil
Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Ghee or vegetable oil

Peanut oil
Use equal weight; handles high tempering heat well and keeps flavours neutral.
Butter
Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Same: Like this dish, Chapaati is an unleavened bread seasoned simply with salt that puffs up during cooking.
Different: Chapaati is cooked dry on a griddle without any fat, whereas this dish incorporates ghee into the dough and is deep-fried in ghee or vegetable oil.

Same: Phulka is also an unleavened Indian bread that puffs up into an airy, hollow round.
Different: Instead of being deep-fried in hot oil or ghee like this dish, Phulka is cooked dry on a flat griddle and puffed directly over an open flame.

Same: Both are traditional unleavened Indian breads seasoned with a small amount of salt.
Different: Bhakri is dry-roasted on a griddle without fat, whereas this dish incorporates ghee into the dough and is deep-fried in ghee or vegetable oil.

Same: Lachha Paratha shares with this dish a simple unleavened dough of flour, salt, and ghee, and neither uses a souring agent or added spices.
Different: Lachha Paratha uses whole wheat flour and about 39.6 g ghee in the dough, then is pleated, coiled, and cooked on a hot griddle with more ghee, while this dish uses 500 g plain flour, only 13.2 g ghee in the dough, and is deep-fried in 500 g ghee or vegetable oil.