Whole Wheat Puris | How to make atta poori? | Poori
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 18-20 puris
Whole wheat puri nashta for weekend, with aloo masala and seviyaan kheer
Ingredients
1½ Cups whole wheat flour
1 Tbsp oil
A pinch of salt
A pinch of sugar
Water to knead dough
Oil for deep frying
Method
In a bowl, add whole wheat flour (atta)
Sprinkle salt and sugar. Add ½ Tbsp oil and reserve ½ Tbsp for kneading
Mix salt, sugar and oil into flour
Slowly add water little by little. Gather flour together as you add water
When it starts coming together add water little by little
Knead into a dough, apply oil, knead again
Cover in cling wrap or kitchen towel, set aside for a good 2-3 hours
To make puris, pinch balls off the soft dough
Using a rolling pin/belan roll into a disc (it should not be very thin). Dust with flour as required
If you like to make perfect round puris use a large sized cookie cutter or a round lid, cut into a round puri. I generally prefer hand made ones but showing here for demonstration
Make rest of puris and pile them up. Meanwhile heat oil in a deep kadai or pan or low-medium heat
To fry puris, gently slide a rolled out puri into oil
Push puri downwards slowly into oil with the back of a karchi/spoon and let it puff up
Once golden and puffed up, remove on a paper towel and let it absorb excess oil. Make remaining puris the same way
Serve immediately with aloo masala or veg saagu or chutney
Notes
Do not make a very tight dough or a very loose dough. It should be soft and pliable.
Cutting puris into perfect round shapes is entirely optional
Do NOT fry in very hot oil, fry on medium heat only
Keeping dough for a while helps in gluten formation and makes good puris
Recipe by Food Of Interest at https://foodofinterest.com/whole-wheat-puri/