This cannot be classified as a recipe post in true sense. There is hardly any recipe involved in this, just mixing of ingredients, rolling out the dough and frying these awesome w/w breads. I don’t eat Puris that often but those who do and are trying to include healthier alternatives to their diet, this is a really good option.
What is puri (poori)?- Poori is a small, circular Indian whole wheat bread, deep fried and served with spicy curries. This is usually served in breakfast and also during festive times. Although heavy on stomach, this makes a very tasty and comforting meal and is loved equally by kids and adults.
Due to the changed lifestyle and eating habits, most of us are trying to bring in more healthy foods to our diet. But when it comes to fried food, what more can you do with them? You can certainly avoid them to an extent for sure, but its difficult to eliminate them completely from your life. And personally, I wouldn’t want to do that, ever. I would rather sweat harder and run 2 extra miles (you know I am kidding, right!) than to say no to these homemade puris every time. Moderation is the key!
Anyway, so if you have to have these puris every once in a while, try and make them relatively healthier by adding more grains and fiber to the same. There are two benefits of doing so – A) Since these pooris are loaded with fiber, so you tend to eat less and feel fuller for longer. And B) they are awesome in taste, so it’s a fairly good way to incorporate some more goodness in your diet.
Some more tips to make healthy and soft puris:
I have seen some people adding baking soda to the puri dough so it puffs up well. Please do not do that, since it makes Puris soak more oil than required. And soda is bad for your health anyway
Some people add plain flour (maida) to the poori which is another bad practise to do. Its already an oil laden bread peeps, show some mercy to your stomach and at least avoid more refined flour.
Add some milk while kneading the dough, will result in softer pooris.
Always, always keep the dough aside, covered for 20-25 minutes after kneading. It helps in lighter and airier dough and hence better pooris.
Always add carom seeds (ajwain) to the poori dough since that helps in better digestion and less aborption of oil. Adding some fennel powder would also be good.
Drain the oil well from puris in the work and also on the kitchen paper towel to remove excess oil.
What you need?
- 1 cup whole wheat flour
- ¼ cup ragi flour (nachni)
- ¼ cup ground oats
- 2 tbsp chickpeas flour (besan/gram flour)
- 2 tbsp semolina (sooji/rava)
- 1 tbsp rice flour (optional)
- 1 tsp salt
- ½ tsp turmeric, garam masala each
- A handful of fresh cilantro (coriander leaves)
- ¼ tsp carom seeds (ajwain)
- 4 tbsp oil to go into the dough + more Oil for frying
How to make?
Knead a firm dough with the above listed ingredients using warm water. Keep it aside for 30 minutes
Heat oil in a deep and heavy bottomed wok/pan. Check the temperature by dropping a small ball of dough first.
Meanwhile, pinch small dough balls and roll the puris in small circles without dusting with any flour. Use oiled rolling pin (belan) to do that, you may also grease your palms with the ouil and that will help you with the rolling process.
Roll all the puris and keep aside on a greased plate.
Fry them in batches of 2-3 in the wok at medium temperature. Take care not to burn them.
Serve fresh with your choice or curry and raita
Accomplishments- Raita, fresh yogurt, pickle, potato curry etc.
You can add up to ¼ cup oil to the dough for best results. It will give you crispier puris which will remain soft for longer. Also, it will be easier to roll them. BUT obviously its not healthy at all so I avoid it. I don’t even add this 4 tbsp of oil to the dough and my puris come out fine. They lose the round shape though but who cares about that!
Rice flour is optional, but makes the puris very crispy, and so does semolina.
You can obviously omit some of the flour and add in some of your prferred ones too. Other options are – millet flours, soya flour etc.