Poori (Using Jowar Flour)

Poori or puri is a very popular Indian food enjoyed throughout India. In many homes poori is a festive or celebratory food item with accompanying vegetables, most commonly with potato curry. India is a large producer of wheat and Indian ‘bread’ is adapted to suit the Indian palate and Indian health. The most common breakfast throughout the country is Poori Bhaji.

Stuffed puris are a common Indian delicacy which is served with different options, pooris appeal to the old and kids, recovering, ailing or healthy people alike. I have used wheat flour atta along with little jowar flour.Growing up in South India, dosa was more common in my home than chapathis though we love chapathis very much for dinner and breakfast.

You can try other atta recipes on my blog like

Chapati/ Roti

Mixed millet chapatti

Beetroot paratha

MORE POORI RECIPES ARE LINKED BELOW

Methi Poori

Tomato Poori

Prep  time	Cooking time	Serves
20 mins	10 mins	4  persons

Recipe Course: Breakfast 

Recipe type: Indian cuisine

Ingredients Wheat flour - 1 cup Jowar flour – ½ cup Salt – to taste Oil – for deep frying Extra flour (for dusting)

Method

Preparing the dough

1.In a bowl, mix together the wheat flour (Indian atta flour), salt and jowar flour.

2. Add the water and oil, mix well with the flour and knead well to make a dough. If the dough is too sticky, you may add more wheat flour, but add little by little as needed to make the perfect dough.

3. Once you make the dough (no need of resting time for making poori unlike in case of chapathis), make very small sized balls out of the dough.

4. Flatten the ball, dust them with flour and roll them into small flat roundels. 

5. (Around 4-5 inches or depending on the size required)

To make the Poori

6.Gently place the flattened dough in hot oil. Press the dough all over with a good quality spatula very gently without breaking the dough, as this helps with puffing of the poori. 

7.As the poori puffs up, use a spoon to pour some hot oil over the puffed top surface, which will help with the texture.

8.As one side of the poori is cooked, gently flip and cook the other side too. Transfer the cooked poori to a serving dish or aluminum foil lined with paper towel, which will help absorb any excess oil it may have. 

9.Similarly cook all the pooris until the dough is all finished. Delicious hot pooris are ready to serve!

Serving suggestions

Aloo sabzi

Notes

Enjoyed as a breakfast food, snack, street food and also popular as dinner food in India.Though pooris are deep fried they do not absorb oil and are a favorite of most people.