South Indian Recipes

Poori

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Poori & Batani Usli is one of my favorite combinations of all time! Pooris, or delicious deep fried discs of wheat flour, are just mouth watering on their own. But, they are often eaten with a gravy curry such as vegetable saagu or potato masala. However, in my family, the classic curry to eat pooris with is Batani Usli. Click here for the recipe.

Poori is a popular breakfast option in most restaurants in South India. Poori also a popular dish in North India. But, in North India, it is more common to eat Poori for lunch or dinner with Chickpea Masala or with potatoes in a tomato based gravy.

It’s hard to tag if Poori is South or North Indian. However, since I grew up eating Poori the South Indian way, that is how I am going to classify this.

Add some coconut chutney and you have a complete, absolutely delicious South Indian style breakfast! Click here for my classic coconut chutney recipe.

Poori
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Poori

Recipe by Chaitra KCuisine: Indian, South Indian
Servings

8

poori
Prep Time

5

minutes
Frying Time

10

minutes
Calories per Serving

90

kcal
Resting Time

30

minutes
Total Time

45

minutes

Flat, thin deep fried discs made of wheat flour

Ingredients

Instructions

  • Add 2 cups of wheat flour/ chappati flour/ atta and 1/2 tsp salt to a bowl.
  • Heat up 2 tbsp of oil at a medium flame. Once the oil becomes hot, add it to the dough. Mix well. The dough will get chunky.
  • Slowly add 1/2 cup of water in bits until the dough becomes smooth.
  • Knead into a ball.
  • Spread 1 tsp of oil on the ball of dough. Let sit for 30 min.
  • After the dough has been left to sit for at least 30 min, pinch the dough into smaller balls (about 1 inch diameter).
  • Take a ball of dough and flatten into a thick disc with your fingers.
  • Place the dough disc on a rolling board.
  • Use a rolling pin to roll out the disc into a flat, thin circle. Roll one side, flip, and then roll out the other side. Add a bit more oil if the dough starts to stick.
  • Fill a frying pot about half full with oil and heat at a medium flame. Once the oil is hot, add one or two poori dough discs (depending on the size of your pan).
  • Watch your poori inflate! Once it does and has a nice crispy look, take it off the flame using a spider strainer . Place on a paper towel (absorbs excess oil).
  • Deep fry all pooris and then enjoy piping hot! 🙂

Notes

  • If you are nervous about deep frying, my advice is to use a small, deep pot/pan instead of a wider, shallow one. Also, if you aren’t comfortable dropping the item to be fried into the hot oil with your bare hands, a spatula works just as well.
  • There are many versions of these recipes. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: This recipe is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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