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Perfect Poori Recipe Without Milk: A Detailed Guide

Poori, also known as Puri, is a beloved Indian bread that’s admired for its puffy texture and scrumptious taste. Paired with a variety of dishes, it’s a favorite pick for breakfast or special occasions. This blog post will guide you through a detailed poori recipe without using milk, offering an overview of the ingredients, cooking procedure, nutritional information, and more.

Poori Recipe Without Milk Instant Cooking Procedure Home

About Poori

Poori is a deep-fried Indian bread made from unleavened whole wheat flour dough. Its light, fluffy nature makes it a popular choice across diverse Indian cuisines. Despite the simplicity of its ingredients, achieving the perfect puffiness in a poori can be a bit tricky, but with practice, you’ll have it down to a fine art.

Items Required

• Whole Wheat Flour
• Water
• Salt
• Oil for kneading and frying

Quantity of Items

• 2 cups of Whole Wheat Flour
• A pinch of Salt
• 2 tablespoons of Oil (for kneading)
• Water as required
• Oil for deep frying

Nutritional Information

A single serving of poori (around 25g) contains roughly 100 calories, 2g protein, 12g carbohydrates, and 5g fat. Please note these values might differ slightly based on the exact quantities used.

Preparation Time

10 minutes

Cooking Time

20 minutes

Cooking Procedure Overview

The process involves making a semi-stiff dough, dividing it into small portions, rolling them into circles, and then deep frying until they puff up and turn golden brown.

Detailed Step-by-Step Cooking Procedure

1. In a large mixing bowl, add 2 cups of whole wheat flour and a pinch of salt. Mix well.
2. Add 2 tablespoons of oil to the flour mixture and mix until the mixture resembles coarse crumbs.
3. Gradually add water, kneading the mixture into a semi-stiff dough. The dough shouldn’t be too soft or too hard.
4. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
5. Divide the dough into small, equal-sized portions.
6. Roll each portion into a smooth ball and then flatten it using a rolling pin into a circular shape.
7. Heat oil in a deep frying pan over medium heat.
8. Once the oil is hot enough, gently slide the rolled dough into it.
9. Press down lightly with a slotted spoon. This will help the poori puff up.
10. Flip the poori and fry until it turns golden brown on both sides.
11. Remove from oil and drain on paper towels to remove excess oil.

Tips

• Make sure the dough is not too soft; otherwise, the pooris won’t puff up.
• The oil should be adequately heated before you start frying the pooris. You can test this by dropping a small piece of dough into the oil. If it rises immediately, the oil is ready.
• Do not overcrowd the pan while frying as it can lower the oil’s temperature.

Things to Know

1. Pooris are best served hot and fresh.
2. They can be served with a variety of side dishes like potato curry, chana masala, or even sweet dishes like halwa.

FAQs

1. Can I use any other flour instead of whole wheat flour? Yes, you can also use all-purpose flour or a mix of both. However, whole wheat flour gives the best results.

2. Why are my pooris not puffing up? The dough might be too soft or the oil might not be hot enough. Make sure the dough is semi-stiff and the oil is adequately heated.

3. Can I store the dough for later use? Yes, you can store the dough in the refrigerator for 1-2 days. However, fresh dough yields the best results.

Making perfect pooris is an art that comes with practice. Once you master it, you’ll be able to enjoy this delicious Indian bread anytime you like. Happy cooking!

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