Photograph of the finished Poori

India · Bánh phồng chiên bột nguyên cám

Poori

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 880 g
  • Photograph of Semolina flour Semolina flour 120 g
  • Photograph of Salt Salt 20 g
  • Photograph of Oil Oil 1.8 l
  • Photograph of Ghee Ghee 100 g
  • Photograph of Cumin seeds Cumin seeds 16 g

Method

  1. 1 Knead the atta flour with semolina and water until it forms a firmer dough than regular roti dough.
  2. 2 The dough should be firm; soft dough will absorb too much oil and the cake won't rise.
  3. 3 Let the dough rest for 30 minutes, then divide it into portions and roll each portion to a thickness of 3 mm without sprinkling with dry flour.
  4. 4 Do not sprinkle dry flour when rolling the dough; dry flour falling into the pan will make the oil cloudy and burn.
  5. 5 Fry in oil at 190 degrees and gently press the surface of the pastry down with a spatula for the first 10 seconds.
  6. 6 Pressing gently is the way to shape the puff pastry into a ball; frying for 40 seconds on each side is sufficient.

With an appliance

  • Air fryer 30 min

    Replace steps 5 and 6: spray oil evenly on both sides of the pastry, air fry at 200 degrees for 5 minutes, flip at the 3rd minute, and gently press the pastry surface in the first minute to make it puff up. Keep the rolling method without flour from steps 3 and 4.

Start cooking