- submitted by Dahlia on 03-29-2008
(Puri, Alu Puri, Poori Kilangu, Halwa Puri, Boori)
Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying
1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.
- Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas
and pani pooris
(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
- In South India Puris are typically served with potato masala (puri urilaikilangu masala
). Infact this combination is also famous in North India (Alu Puri
- A bigger version of puris made with maida (baturas) are served with channa masala (chole bature
- In Maharashtra, puris are served with smooth and creamy mango pulp as a dessert or meal. This is known as aamras puri
- Puris are also served with different kinds of halwas (Halwa Puri
). One of the famous halwa puri combination is puri served with sooji ka halwa (kesari).
- In Gujarat, Shrikhand Puri
is also famous - Puris served with creamy Shrikhand (a flavoured yogurt preparation)