Poori is an unleavened deep-fried Indian flatbread that can be enjoyed alongside savoury and sweet Indian dishes. This recipe makes perfect saadi puri that are puffed and soft.
There are few greater joys in the kitchen than seeing your perfectly puffed up pooris coming out of the bubbling pot pan! I’ve spent years watching my Mum making pooris and its certainly a recipe I’ve have to practice overtime!
Hands down my favourite way of eating this poori is for Navratri Ashtami or Kanjak Puja with sooji no siro and kala chana nu shaak . I have also seen from attending kanjak pooja as a kid that rice kheer is sometimes served.
In Gujarati, this particular poori is called saadi puri because it is plain without any flavourings.
Gujaratis also prepare masala puri which have the addition of basic spice powders. These poori are eaten with savoury dishes only. Saadi poori can be eaten with savoury meals or sweet dishes too.
Puri can also be flavoured with vegetables such as palak puri .
What to serve with poori
Poori is often made during special occasions and certainly in our household, it’s made during celebrations. Poori is often made as a replacement to Gujarati rotli as a more indulgent treat. You may have heard of the breakfast item – halwa puri and if you’re Gujarati, shrikhand puri, ras ane puri … and the list goes on!
Serve poori with
Savoury dishes:
- Suki bhaji
- Aloo Tamatar ki Sabzi
- Chana bateta nu shaak
- Undhiyu
Sweet dishes:
- Rice kheer
- Keri no ras (aamras)
- Basundi
- Shrikhand
- Doodh pak
- Sooji Halwa
Ingredients
Chapatti atta – whole wheat flour.
Semolina – for crispy outer layer. I recommend fine semolina but it works with coarse too.
Oil – to add to the dough and for deep-frying. I recommend using a lighter oil such as sunflower oil, vegetable oil or canola oil. Olive oil is too thick for deep-frying poori.
Salt – just a pinch for flavour.
Ajwain – this is optional and can be left out particularly if serving with sweet dishes.
Tips & Tricks for perfect poori
My Mum would let me practice making a few poori when she has almost finished frying the main batch. Overtime, these are the tips that I’ve picked up from lots of trial and error!
- Aim for a stiff dough for poori – the dough should be stiffer than roti dough. However, not too stiff that you have cracks. Soft dough will lead to more oil being absorbed.
- Knead the puri dough for at least 5 minutes until it is smooth.
- Allow the dough to rest under a damp cloth for a minimum of 10 minutes.
- Do not use a thin bottomed pan as it can overheat the oil and lead to burning. Stick to a wide and heavy bottomed pan.
- Check the temperature of the oil by dropping in a small piece of dough. If it immediately rises to the surface, the oil is hot enough. The little piece of dough should not brown too quick.
- Keep the temperature of the oil consistent, you may have to gently dial the heat up and down.
- And remember … practice makes perfect!
Storage
Poori are best eaten immediately after cooking to enjoy them at their crispiest.
However, poori can be stored in an airtight container at room temperature for up to a day.
You can prepare the poori dough for 2-3 hours in advance and keep in the fridge until you are ready to make the poori.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Poori (Puri)
Equipment
- Mixing bowl or wide plate
- Frying pan or kadai
- Slotted spoon
- Rolling Pin
Ingredients
- 2 cup chapatti atta whole wheat flour
- 2 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon ajwain optional
- oil to deep fry
Instructions
- Take whole wheat flour in a wide plate (parat or kathrot) or a mixing bowl.
- Add salt, 2 tablespoon oil, ajwain if using and mix everything with your fingertips or spoon.
- Now add water little by little and mix the dough.
- Once the dough starts coming together, stop adding water.
- Knead the dough well for about 4-5 minutes.
- Cover the dough for 10 minutes with a damp kitchen towel.
- Knead the dough again for a couple of minutes until smooth.
- Divide the dough into small equal sized balls.
- Take one ball and roll gently with a rolling pin to make round poori.
- Do not stack rolled pooris or they will stick to each other.
- Heat oil in a kadai on medium heat.
- Carefully slip rolled poori into the hot oil.
- Very gently press with a perforated spoon (jaro) which helps the poori to puff.
- Once puffed, turn poori over and cook on the other side until light golden.
- Remove poori from the kadai using the slotted spoon.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2016.
Poori (Puri)
Equipment
- Mixing bowl or wide plate
- Frying pan or kadai
- Slotted spoon
- Rolling Pin
Ingredients
- 2 cup chapatti atta whole wheat flour
- 2 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon ajwain optional
- oil to deep fry
Instructions
- Take whole wheat flour in a wide plate (parat or kathrot) or a mixing bowl.
- Add salt, 2 tablespoon oil, ajwain if using and mix everything with your fingertips or spoon.
- Now add water little by little and mix the dough.
- Once the dough starts coming together, stop adding water.
- Knead the dough well for about 4-5 minutes.
- Cover the dough for 10 minutes with a damp kitchen towel.
- Knead the dough again for a couple of minutes until smooth.
- Divide the dough into small equal sized balls.
- Take one ball and roll gently with a rolling pin to make round poori.
- Do not stack rolled pooris or they will stick to each other.
- Heat oil in a kadai on medium heat.
- Carefully slip rolled poori into the hot oil.
- Very gently press with a perforated spoon (jaro) which helps the poori to puff.
- Once puffed, turn poori over and cook on the other side until light golden.
- Remove poori from the kadai using the slotted spoon.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Karela Aloo is a delicious Indian curry prepared with bitter gourd, potatoes and basic spices.
During the summer, karela are available in abundance in grocery shops. During this time, we most often prepare karela sabzi or bharwa karela especially if there is keri no ras prepared that day.
Sometimes, we prepare the karela with potatoes too and add in cashews and raisins for incredible flavour and texture. This recipe is made without onion and garlic.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – washed, peeled and sliced or cut into cubes.
Karela – washed, tough skin peeled and sliced. You can use fresh karela but this recipe works well with frozen too.
Cashew nuts & raisins – the cashew nuts (kaju) and raisins are gently pan-fried before adding to the curry.
Cumin seeds
Ground spices – cumin coriander powder, red chilli powder, turmeric powder, garam masala.
Jaggery – alternatively use sugar. You can omit the jaggery but the sweetness helps to balance the flavours.
Amchoor powder – alternately use lemon juice. Adds a little tang and compliments the jaggery.
Salt
Coriander – finely chopped coriander leaves for garnishing.
Serving Suggestion
Serve karela aloo with Indian flatbread such as whole wheat chapati or plain paratha . Pair with a side of dal like this Gujarati dal or masoor dal and jeera rice or boiled basmati rice .
Storage
Store leftover karela aloo in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or stove top.
I do not recommend freezing this recipe as the vegetables will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Karela Aloo
Equipment
- Peeler
- Sharp knife
- Heavy based pan kadai
Ingredients
- 4 large karela
- 2 medium potatoes
- 6 tablespoon oil sunflower oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 2 tablespoon ground cumin and coriander powder comebined
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 tablespoon salt + more
- 1 teaspoon amchoor powder
- 2 tablespoon jaggery
Instructions
- Wash the karela under running water and scrape the tough skin using a peeler.
- Cut into long slices or rounds. You don’t need to remove seeds unless they are red.
- Sprinkle some salt, mix and leave it aside about 15 minutes. This step reduces bitterness.
- Meanwhile peel the potato skin, wash and cut into lengthwise slices.
- Once again wash karela under running water to wash away bitterness from the karela.
- Heat oil in a heavy bottom pan on medium heat, add cashew nuts and raisins and fry until light brown.
- Remove cashews and raisins and then add cumin seeds and hing.
- Add potatoes and mix well. Saute potatoes for a couple of minutes.
- Then tip in karela, mix and saute for a minute or so.
- Stir in salt, cover with lid and cook for 10 minutes, stirring once or twice in between.
- Add all the ground spices powders except amchoor powder.
- Mix well, cook on a low heat until oil appeares on the sides of the pan. Check the karela and potatoes by pressing with spatula if they are done.
- Add jaggery and amchoor powder. Mix well, tip in the fried cashews and raisins.
- Turn off the heat, sprinkle freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2012.
