Poori - Puris
Everyone in my house loves Poori. It is our favorite bread of all indian breads. There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
Poori is the Vedic bread for entertaining—from a party of six to a crowd of six hundred. Once the dough is made, the breads can be rolled and cooked one after another in a matter of minutes.
Now this gluten free one is labor of love:: why you ask because to make gluten free poori that taste almost better than the original and to have everyone on the family vote a big yes for it 😉yes I said it it taste better than your original was a herculean task. You just have to try it to believe it .
Though poori is generally made from whole wheat flour, especially in Northern India, I made this with my gluten free flour blend and it tastes delicious. These is made with sorghum, tapioca potato flours all of them are gluten free and typically available in the grocery stores. Each one has its own place but if the tapioca or potato flour are unavailable you can add oat instead but the taste will be a little different.
My kids love them so much that they can start eating right as I make them. Don't blame them, those warm puffy pooris are just too irresistible.
Having said that, even though we love it, I tend to make it only for special occasions, festivals or weekends since its fried food after all.
Traveling through India, from bazaar stalls to campsite festival kitchens, it is customary to see a bowl-shaped iron karai, resting on a single-burner stove. Two or three men gather around the stove and cook poori after poori, which are then served, still filled with steam, in cups made from leaves.
The dough is almost the same as that for chapatis, with only minor changes. A little less water is added, so it is a firmer dough; and it is shortened with a touch oil and salted to bring out the flavor.
Practice makes these better , initially your pooris may be oblong or elongated, but if carefully fried, at the right temperature, they will balloon and taste delicious.
If you are new to pooris, I suggest rolling them out ahead of time and giving all your attention to last-minute frying. This recipe yields 15 standard-size pooris, or 8 giant-sized breads and takes no more than a half hour rolling and frying time.
If possible, schedule frying pooris just before serving. In a pinch, they can be held in warm oven for up to ½ hour. After that, the breads loose their sheen, soften and are called baasi—tired or deflated breads. In this still form, they are frequent traveling companions for train journeys, park or seaside outings and lunch boxes.
1 cup sorghum flour
1/2 cup tapioca flour
1/3 cup potato flour
1 tea spoon xanthan gum
1/2 tea spoon salt
2 table spoon kasuri methi ( optional )
Water – 1/ 2 cup
Oil for deep frying and 1 tea spoon extra to cover the dough .
1. Mix all ingredients in a bowl, except water.
2. Slowly add in water as you knead, making sure that the dough is medium soft . You may need to adjust the quantity of water a little. when I make the dough i always think of PLAY DOUGH- not to dry not too wet.
3. Knead well—all gluten free flours require a little bit more care and extra kneading .
4. Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.
5. Divide dough into 15 balls ,if you want smaller pooris you may want to make more balls
6. Place tapioca flour on a plate nearby.
7. Take one ball, flatten slightly with your palms and dust it lightly with tapioca flour.
8. Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis. Because of the xanthum gum we do not need to use any plastic wrap while rolling puris.
9. Roll out each ball separately and place rolled out pooris on a clean plate.
10. Meanwhile, heat oil in a small wok.
11. Test for readiness by dropping a small portion of dough into it. It should sizzle and rise to the surface.
12. Carefully slide puri into the hot oil.
13. Press the pooris gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.
14. Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.
15. Flip again and make sure that both sides of the poori is golden brown.
16. Remove from wok and place on paper towel so that excess oil drains away.
17. Repeat steps until all puris are fried. Serve hot . We eat them with Punjabi chola or rasedar aloo ( potato curry )also on the blog.
May 11, 2021
May 4, 2021
April 26, 2021
April 22, 2021
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