Puri Recipe - Yummy Traditional

Puri Recipe

                           
                                                  
Puri-recipe-with-step-by-step-photos

Puri Recipe | Halwa Puri || How to make Puri ? with step-by-step photos...


Puri is much popular deep-fried flatbread made with all-purpose flour, salt, and yogurt that usually pairs it with halwachana masala, and aloo chana tarkari in breakfast or evening snack across Pakistan

In Pakistan poori is part of a popular weekend breakfast called halwa puri when all family members are together and have something special like halwa puri ka nashta. Normally, people go outside and buy this yummiest breakfast by lined up. that is a bit hard.

I shared separately all three posts as they become so long in one post, halwa puri is one of my favorite breakfast, I like to make it all at home sometimes. This week I’m going to share the ever-popular halwa poori recipes with you so that you too can make a delicious Pakistani brunch at home. however, I have shared chana halwa recipes in my last post, finally sharing soft poori at home with step by step photos and tips

                                                               
halwa-puri


Poori /Puri ingredients:

All-purpose flour and whole wheat flour: Most recipes call for either just all-purpose flour OR whole wheat flour (atta). But I like to use a combination of both, because the all-purpose flour provides softness to the poori, while the whole wheat flour adds to the structure of the poori.

Yogurt: Adding just a little bit of yogurt to the poori dough ensures that your poori turns out soft at home.

Baking powder: This is optional and mostly for puffy the poori

Warm water: You need warm water to knead to poori dough until a soft dough forms.

 

For the best result follow my detailed step by step photo instructions and tips above the recipe card


                                              
puri-recipe


How to make the soft poori at home:

  1. The most important step to make good pooris is to make the dough correctly, it must not be sticky or loose but must be a tight dough, it helps in puffing them well without soaking up oil
  2. Start by mixing all the poori dough ingredients except for the warm water.
  3. Gradually add warm water and knead the dough until a soft and stretchy but not loose or sticky
  4. Once the poori dough is ready, cover it with a cling wrap and let it rest for 30 mins.
  5. After the dough has rested 
  6. Knead it again for 2-3 minutes
  7. Divide it into tennis-size dough balls and leave them again around 15 minutes by wrapping with cling wrap
  8. Apply some oil on the rolling surface/board and then start rolling them out.
  9. Don’t use flour in rolling as poori gets hard  
  10. Firstly flatten each dough ball a little bit with your fingers, and then roll them into flat thin discs. They need to be rolled properly so that they easily puff up while frying. Too thick puri will not puff and too thin will become like papad
  11. This puri hasn’t fixed shape at all, just should be rolled properly don't care about its shape. you would have seen in the market
  12. They never roll out in the round shape    
  13. Frying the pooris on a medium-high flame works well for me.do test the first one as the heat  generated varies from one stove to the other

For more similar recipes:

Plain kachori

Puri Paratha

                                              
puri-halwa


To Thaal, combine maida, salt, baking powder and yogurt

                             

combine-all-ingredients-in-flour

Mix up them very well

                        

mix-up-very-well

And begin to knead by adding water gradually

                             

start-kneading

Once it comes together

                  

once-it-comes-toegther

Transfer onto the working surface

                               

transfer-the-dough

And start folding and stretching with the help of palm, Splash some water over the dough if needed

                           

fold-and-stretch

Keep kneading until the dough gets soft and stretchy but not sticky neither loose 

                        

keep-kneading-until-dough-gets-soft

Place the dough back to the thaal


place-the-dough-back
                      

And drizzle some drops of oil over the dough, it will help to prevent dry

                            

drizzle-some-oil

Cover it with cling wrap

                            

cover-the-dough-with-wrap

And leave it aside for 30 minutes 

                                              
                   
leave-the-dough-aside


Remove the cling wrap.

                           

remove-the-cling-wrap


And knead it again for 2-3 minutes      

                       

knead-it-again-for-a-while

Next, divide the equal portions of the dough

                                

divide-the-equal-portions-of-the-dough

And give them to a tennis-size ball shape

                          

make-dough-balls


Prepare all dough balls

                          

equal-size-of-dough-balls

And wrap it again with a cling cover,And again leave them aside for 15 minutes

                       

wrap-the-dough-balls

You will see dough balls get too soft and smooth 

                                                       
dough-balls-are-too-soft-and-smooth


Take one dough ball

                

take-one-ball

Apply some oil on the rolling board/surface, Flatten it using fingers around the puri or press it with the help of palms

                               

press-the-puri

Begin to roll the puri evenly from the center. As I mentioned above this poori hasn’t fixed shape so can be rolled out in any direction,Thus, do not roll them too thick or too thin

                   

roll-the-puri

Check if the oil is hot by dropping the dough. if the oil is hot enough for frying, it will rise immediately but it should not brown quickly. Make sure oil is hot enough but not smoking hot


                        

heat-the-oil

Gently slide the puri from the side to the hot oil, And gently keep pressing over the poori down to the oil with the help of a slotted spoon

                            

slide-the-puri-into-oil


Flip the poori and fry until crisp and golden

                   

flip-the-puri

Once it turns golden brown drain it out

                         

drain-out-the-puri

Place on the kitchen paper to remove excess oil, Fry the rest of poori this way

                           

place-on-the-tissue


Transfer all the pooris onto the serving thaal

                            

transfer-all-pooris-onto-the-thaal

Crispy and soft poori is ready to serve

                       

crispy-poori-is-ready

Serve the poori with halwa and chana

                             
serve-with-halwa-and-chana



                                                                   

  

Halwa Puri is much popular deep fried flatbread made with all-purpose flour, salt, and yogurt that is usually pair it with halwa, chana masala....


Ingredients:

  1. 300g, all purpose-flour
  2. ½ tsp, salt
  3. 2 tbsp, yogurt
  4. 1 tbsp, oil 
  5. 2 pinches, baking powder optional
  6. ½ cup, warm water 
How to make the puri?

Instructions:

  1. To Thaal, combine maida, salt, baking powder and yogurt
  2. Mix up them very well
  3. And begin to knead by adding water gradually
  4. Once it comes together
  5. Transfer onto the working surface
  6. And start folding and stretching with the help of palm
  7. Splash some water over the dough if needed
  8. Keep kneading until the dough gets soft and stretchy but not sticky neither loose
  9. Place the dough back to the thaal
  10. And drizzle some drops of oil over the dough, it will help to prevent dry
  11. Cover it with cling wrap and leave it aside for 30 minutes
  12. Remove the cling wrap and knead it again for 2-3 minutes
  13. Next, divide the equal portions of the dough
  14. And give them to a tennis-size ball shape
  15. Prepare all dough balls and wrap it again with cling cover
  16. And again leave them aside for 15 minutes
  17. You will see dough balls get too soft and smooth
  18. Apply some oil on the rolling board/surface
  19. Take one dough ball
  20. Flatten it using fingers around the poori or press it with the help of palms
  21. Begin to roll the poori evenly from the center
  22. As I mentioned above this poori hasn’t fixed shape so can be rolled out in any direction
  23. Thus, do not roll them too thick or too thin
  24. Check if the oil is hot by dropping the dough. if the oil is hot enough for frying, it will rise immediately but it should not brown quickly
  25. Make sure oil is hot enough but not smoking hot
  26. Pick up the puri with both hands since rolled poori become so elasticity    
  27. Gently slide the puri from the side to the hot oil
  28. And gently keep pressing over the poori down to the oil with the help of a slotted spoon
  29. Flip the poori and fry until crisp and golden
  30. Once it turns golden brown drain it out
  31. Place on the kitchen paper to remove excess oil
  32. Fry the rest of poori this way
  33. Transfer all the pooris onto the serving thaal
  34. Crispy and soft poori is ready to serve
  35. Serve the poori with halwa and chana

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