Yummy Traditional : Puri Recipe

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 paired with halwa, chana masala, and aloo chana tarkari in breakfast or evening snacks 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 yummy breakfast by lining up. that is a bit hard.

I shared all three posts as they become so long in one post, halwa puri is one of my favorite breakfasts, 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

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

How to make the Soft Poori at home:

The most important step to making 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
Start by mixing all the poori dough ingredients except for the warm water.
Gradually add warm water and knead the dough until soft and stretchy but not loose or sticky
Once the poori dough is ready, cover it with a cling wrap and let it rest for 30 minutes.
After the dough has rested
Knead it again for 2-3 minutes
Divide it into tennis-size dough balls and leave them again for around 15 minutes by wrapping them with cling wrap
Apply some oil on the rolling surface/board and then start rolling them out.
Don’t use flour in rolling as poori gets hard
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
This puri hasn’t a fixed shape at all, just should be rolled properly don't care about its shape. you would have seen in the market
They never roll out in a round shape
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

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

Mix up them very well

Begin to knead by adding water gradually

Once it comes together

Transfer onto the working surface

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

Keep kneading until the dough gets soft and stretchy but not sticky nor loose

Place the dough back into the thaal

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

Cover it with cling wrap

Leave it aside for 30 minutes

Remove the cling wrap.

And knead it again for 2-3 minutes

Next, divide the equal portions of the dough

And give them a tennis-size ball shape

Prepare all dough balls

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

You will see dough balls get too soft and smooth

Take one dough ball

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

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

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 the oil is hot enough but not smoking hot

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

Flip the poori and fry until crisp and golden

Once it turns golden brown drain it out

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

Transfer all the pooris onto the serving thaal

Crispy and soft poori is ready to serve

Serve the poori with halwa and chana

Puri Recipe
Author: Sana Rasheed
Preparation Time: 15 mins
Cooking time: 5 mins

Total: 20 mins
Servings: 4

Recipe Category: Breakfast

Cuisine: Pakistani
Calories per serving: 90 kcal

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

Ingredients:

300g, all-purpose flour
½ tsp, salt
2 tbsp, yogurt
1 tbsp, oil
2 pinches, baking powder optional
½ cup, of warm water

How to Make a Puri?

To Thaal, combine maida, salt, baking powder, and yogurt
Mix up them very well
Begin to knead by adding water gradually
Once it comes together
Transfer onto the working surface
And start folding and stretching with the help of a palm
Splash some water over the dough if needed
Keep kneading until the dough gets soft and stretchy but not sticky nor loose
Place the dough back into the thaal
Drizzle some drops of oil over the dough, it will help to prevent dry
Cover it with cling wrap and leave it aside for 30 minutes
Remove the cling wrap and knead it again for 2-3 minutes
Next, divide the equal portions of the dough
And give them a tennis-size ball shape
Prepare all dough balls and wrap them again with a cling cover
And again leave them aside for 15 minutes
You will see dough balls get too soft and smooth
Apply some oil to the rolling board/surface
Take one dough ball
Flatten it using fingers around the poori or press it with the help of palms
Begin to roll the poori 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
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 the oil is hot enough but not smoking hot
Pick up the puri with both hands since rolled poori become so elastic
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
Flip the poori and fry until crisp and golden
Once it turns golden brown drain it out
Place on the kitchen paper to remove excess oil
Fry the rest of poori this way
Transfer all the pooris onto the serving thaal
Crispy and soft poori is ready to serve
Serve the poori with halwa and chana

*Not be duplicated, rewritten, or published without permission- Thank you!

Puri Recipe

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