Poori or Puri2014-11-03
- Cuisine: Andhra Cuisine, North Indian Cuisine, Telugu cuisine
- Course: Breakfast, Snacks
- Skill Level: Beginner
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- Yield : 1
- Servings : 4
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
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This information is per serving.
Puri or Poori is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam
- Wheat flour-1/2 kg
- Oil-for deep fry
Take a bowl and add wheat flour and add salt, 1 Tb spoon oil and mix well and add water little by little and make smooth and loose dough. Make some loose dough than chapathy dough, rest for 10 minutes.
Heat oil for deep fry and heat well. Make small poori balls and keep a side.
Take a Poori Presser and grease oil on both sides and place poori ball and press gently to make thin poori. Check oil was hot or not with small dough ball, when it was floats on oil, oil was well heated. Drop poori one by one fry on high flame it will bulge like ball. Turn and fry both sides take out in a paper napkin plate.
Serve hot with poori curry.
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