THE BEST POORI

Did that title make you think about how can there ever be a perfect recipe for a simple thing like Poori? Well then you should try this recipe. I've been making Poori's this way for a couple of years now. It's that recipe which gives you those perfectly puffed up Poori's every.single.time. It's that recipe that will give you perfectly puffed up Poori's that do not deflate by the time you are done frying the whole batch and even when it's brought to the table. It's that recipe that will leave you wondering about it's magic. Plus, it makes very tasty Poori's too! It's just perfect.

Last Saturday, I felt the need to make something Indian for breakfast. We've been eating a lot of bread /pancakes / eggs over the past few Saturday's because it's always busy. We are rarely home over the weekends because Jobin & I love doing everything together from grocery shopping to going to the Mall with the kids. There are weekends where we don't get past beyond two stores but then, when it's done together, it makes it fun!

I had no intention of posting this recipe here because when I am making breakfast, it's utter chaos at home. Four burners are on, food is in the microwave and there are 4 growling hungry bellies ready to eat anything at that very moment. So I usually give the kids their milk and send them to play for a bit to give myself some quiet time to focus on what I am doing. I am a person who needs to have her peace while cooking because it's one of my most favourite things to do and I like to do it in peace.

So while frying the poori's, the kids were quietly playing in our informal living room and I got sometime to think about how beautiful the puffed up poori's were looking. Then all of a sudden it occurred to me that I should share it with you so that you can enjoy it as much as we do! So I grabbed my camera and took some photographs.This recipe comes from Anushruti, one of my good food blogger friends whom I've known for almost a decade!

THE BEST POORI

Ingredients:
1 cup whole wheat flour /atta
1/2 cup all purpose flour
1/4 cup semolina
1 tablespoon besan
2 tablespoons oil, heated
2 teaspoons sugar
3/4 teaspoon salt
1/2- 3/4 cup milk or water

Oil for deep frying

Method:
In a large bowl, mix together the dry ingredients. Add the warm oil to it and rub it into the flour. Add milk or water and knead for 5-6 minutes to form a  stiff dough. Keep the dough aside, covered, for 30 minutes. After the resting time, knead the dough briefly and then divide the dough into small balls and roll it out using an oiled rolling pin.*

Heat oil to 360 F or till it is very hot but not smoking. Fry the poori's one at a time, holding it down with a slotted spoon till it puffs up and then flip it over and fry the second side for 5 seconds or until golden. Drain the fried poori's on paper towels and transfer them to a large serving plate.
Enjoy with a curry of your choice or even as is! It's delicious!

*You really don't need to use flour for rolling out poori's. Either use an oiled rolling pin or dip the bottom of the dough balls in some oil and roll it out.
* If you put the fried poori's side by side instead of stacking them up, they will hold up their shape for a really long time!

You cannot imagine how many kisses I got from Ian for making these Poori's! Zara was very vocal that morning. She kept saying that it was so tasty! Jobin is the biggest Poori fan that I know of, so I don't have to specifically tell you how well he enjoyed the breakfast. He would have enjoyed it even more if I had served it with Chicken curry on a Friday night but all I could make was our good old Bhaji that morning. Nevertheless, it was wiped clean. Both poori and the curry!

This recipe is GOLD! Make it and share! Good food and good recipes are meant for sharing!