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Recipe card
Indian puffed bread
Poori is a popular deep-fried fluffy and puffed bread recipe from India. This Indian fry bread is made from unleavened dough that consists of whole wheat flour, salt, and water. You can then flavor it with vegetables like carrot, palak, methi or spices like cumin, garam masala, red chile powder, etc. Today’s post is all about carrot pooris. The poori dough should be stiff, then rolled into discs and deep fried until it puffs and becomes soft and fluffy.
Ingredients
Traditional puri dough is made using whole wheat flour, salt, and water. To make carrot poori, carrots, and green chilies are pureed and added to the dough. Check out the recipe card for the full list of ingredients.
Step-by-step instructions
Make the poori dough
Chop the carrots. Grind them with ¼ cup of water and green chili to form a smooth paste. Transfer this to a bowl. Add salt and flour and mix well. To this, add a splash of water as needed and knead to form a tight and stiff dough. Do not over knead as it will make poori soft and absorb oil while frying.
Shape the pooris
Divide the dough into equal proportions (approximately 12 to 15) and smoothen it by lightly rolling it between your palms. Now, roll it out into small circles. It should not be too thick or too thin. For poori to puff, it should be moderately thick and even. Do not stack the puris after you roll. Set them aside five at a time on a single layer.
Indian fry bread
Heat oil in a pan for frying. The oil should be hot. Drop a piece of dough into a pan. It has to rise immediately. Once the oil is hot, add one poori at a time. Press poori slightly with the perforated ladle so that it puffs up. Turn it upside down and fry another side till it’s golden in color. Transfer it to a paper towel to absorb any excess oil. Fry remaining pooris the same way. Serve hot with patal batata bhaji and enjoy.
Pro Tips
Start making pooris as soon as the dough is ready. Avoid dusting too much flour while rolling. This allows oil to stay clean. The more you rest the dough, the fried poori will collapse. A punctured poori will not puff when fried because the steam escapes as it cooks. Switching the flame between medium and medium-high while frying is always good practice. If the oil becomes too hot, then reduce the flame and let the temperature come down before frying. To make puffy bread, the dough should be tight and stiff. Also, the poori will only puff if the oil is hot enough while frying. The amount of water to make the dough will vary based on the carrot’s moisture content and the flour brand. The pooris will turn hard if your dough is stiff or crumbly. Add a splash of water and form the dough. If the dough is sticky, then pooris will absorb more oil when fried.
What to serve with pooris?
Puri is usually served with potato masala (aloo bhaji) or chana masala. If you visit any restaurants in South India, puri bhaji is a very popularly served combo, and next comes poori kurma, poori aamras is a seasonal one. You can also serve poori Indian fried bread with aloo rasedar, aamras, spicy tomato curry, etc. During the Navratri festival, poori is served with halwa and chana. Halwa puri chana is a popular prasadam and naivedyam recipe.
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