Poori: the recipe for swollen, airy and yeast-free Indian brioches

the poor it’s a fried indian bread who is preparing yeast free: they are gluttons puffy and inviting buns, to do in a few minutes. To prepare the poori you need very few ingredients like flour, salt, water, sugar and oil: a very simple dough, also suitable for beginners. In Indian culture, poori bread is often served with a potato curry called poor bhaji, but you can eat it with whatever you prefer: it is perfect with meats and cheeses, or with sweet and sour chutneys, like appetizers, but also in accompaniment of main meat dishes or as sandwiches from nibble. Convenient and delicious, these fried sandwiches can also be mistaken for a trip out of town or for a day at the office. Here is how to do Poori step by step.

How to make poor

Put the flour in a bowl: add the salt, a pinch of sugar, the semolina, the melted butter (1) and mix well until the mixture is crumbly. Gradually add the water and knead until a smooth and compact mass is obtained.

Divide the dough into equal parts (2) and form balls.

Using a rolling pin, roll out each ball to form a disc of a few mm (3).

Heat the oil in a large pan and start frying, one bun at a time: a few seconds after dipping it in the oil, the bun will swell (5).

Turn it over to the other side and cook until golden (6).

Drain the poori on paper towels and serve them well (7).

Advice

The poori itself should be served immediately after being fried, ma dough could be prepared in advance and kept in the refrigerator. To keep the poor from being too fat, be sure not to overwork the dough. To keep the buns from falling apart, we also added a little bit of semolinawhich will make them crisp and prevent excess moisture from sagging.

You can also fry the Poori in a deep fryer: preheat for 7 minutes at 180 ° C, then brown the poori for 3 minutes, turn them over and cook for another 2 minutes. In the case of classic frying, make sure the oil is hot, with a thermometer or some alternative method: if it wasn’t, the rollers would absorb too much oil during cooking, making them greasy and heavy.

You can make this recipe by many variations: for example by inserting spinach I boiled and chopped the dough, enriching it with spices such as ground cumin, cayenne pepper and garam masala, adding a little grated cheese to give an extra touch of flavor.

If you liked this preparation, also try the naan bread or chapati bread recipe.

storage

We suggest you taste your poori immediately, so as not to lose its crunch: you can always keep it tightly closed in a bread bag for 2-3 days.