Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.
Course: Side Dish
Deep pot or wok for deep frying
Perforated spoon or slotted spoon
500gwhole wheat chapatti flour(atta)
3tbspany flavourless cooking oil(I used rapeseed oil)
Oil for deep frying
To make the dough:
In a large bowl, combine the chapatti flour, chickpea flour, semolina, turmeric, chilli powder, asafoetida and salt.
Make a well in the centre of the flour mixture and add the oil. Pour the water in and stir with a spoon until a shaggy dough is formed.
Once the mixture is cool enough to handle, use your hands to knead into a ball.
Turn the dough out onto a clean work surface and knead for 8 minutes. It should be firm, smooth and elastic. Don't worry if the dough appears sticky at first, just knead well for the full 8 minutes. You can add a teaspoon more oil at the end and knead briefly if the dough feels very sticky. It will become less sticky as it rests.
Transfer the dough to a bowl and cover with a damp tea towel. Rest for 30 minutes.
Divide the dough into small portions and roll each one into a smooth ball. You can brush them with a little oil to stop a skin forming on the outside. Cover any dough you're not working with with a damp tea towel - we don't want it to dry out as this could prevent the poori from rising. Each portion should be about the size of a ping pong ball, weighing around 16g if you're using a scale.
Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter.
Heat the oil to 200°C/400°F.
Roll out around 8 pooris whilst your oil is heating. I like to do them in batches like this if I'm making these on my own. If you have someone to help you, one person can roll whilst the other person does the frying. If you're not a quick roller, you can roll out fewer than eight as the surface of the poori shouldn't dry out.
Use a rolling pin to roll the dough from top to bottom once. Give the dough 1/4 turn (90°) and then repeat rolling from top to bottom. Continue to turn and roll the dough in this way until you have a circle around 8-10cm in diameter, 1.5mm thick. Strive for an even surface.
Fry the poori in small batches, taking care not to overcrowd the oil otherwise the oil temperature may drop. The oil should be smoking hot when you fry them. Carefully press the surface of the poori with a perforated spoon and use it to pour oil over the top too. This should encourage the pooris to rise. Once risen, turn the poori quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil.
Place the poori on a plate lined with paper towels to absorb any excess oil.
Repeat the rolling and frying process for all the pooris.
Ensure the oil is at a smoking hot 200°C/400°F throughout the frying process.
If you need some time to roll the pooris between frying, turn the temperature on the oil down. Bring it back to the correct temperature before frying the next batch.
Don't use flour when rolling pooris. The high heat of the oil will cause the excess flour to burn, leaving your oil speckled with burnt flour. Use oil to prevent the dough from sticking to your board and rolling pin, if necessary.
Don't be disheartened if the pooris don't all rise. Strive for an even surface and ensure the oil temperature is high. It comes with practice.
Poori are best eaten hot.
If you have leftovers, keep them in an airtight container lined with kitchen towel. Store at room temperature and eat within 24 hours.