Poori is an essential breakfast item in our Indian menu. This is deep fried flat bread. Poori came from Assamese, Maithili , Bengali and Odiya cuisine. The spelling also varies to different states like poori, puri or luchi. But the preparation procedure is same for all. Because of its taste and quite easy method of preparing, it’s popular throughout India.
As I am from odisha , we can’t think out breakfast menu without puries. The golden fried, fully puffed up puries are just breath taker and absolutely lip smacking. It is usually made with whole wheat flour, salt and water. A little oil is rubbed with flour before adding the water to make it little crispy or khasta. Puri itself has many Variety, like people use all purpose flour instead of wheat flour. Again adding a little Hing or Ajwain makes puri tastier.
When we were kids, our grandma used to add boiled, mashed potato with puries to make aloo puri. She was also adding various dry spices to make masala puri. Greens can also be added to poori for making methi puri or spinach poori. This has a wide Variety. If you are clear with basic puri dough then you can add anything to the puries.
Here are few points you should remember while preparing puries –
- Add little oil to the flour and rub well,
- Take a handful of flour and close your fingers, if it is forming a ball then go ahead and add other Ingredients.
- Kneading is very important as dough should be soft and tight, don’t add more water.
- Oil temperature is very important as well. It should be too hot, so that puries can be fried and puffed well.
- Take enough oil to fry the puries.
Here is a Variety I am sharing with my readers , i.e. Dill leaves Puri. Dill leaves is also known as suva leaves in many states of India. Dill is an annual herb and a good anti-inflammatory substance. The sprigs of the dill weed have antiseptic, digestive, and carminative properties. Dill contains unique types of healing components like it helps in reduce Menstrual Cramps, lowers Cholesterol , treat Epilepsy and many more. So here is an way to include dill leaves in your diet with test.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
person
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- 1 cup whole wheat flour
- 1/4th cup Dill leaves (finely chopped)
- 1 tbsp Ghee (for rubbing with flour)
- 1/4th tsp garam masala
- 1 tsp chilli powder
- 3/4th tsp amchoor powder
- 1/2 tsp Coariander powder
- to taste salt
- for deep frying oil
Ingredients
|
|
- Clean and finely chop dill leaves.
- In a bowl combine flour and all the dry masalas , Give it a quick whisk.
- Add warm ghee and rub well with flour.
- Add finely chopped dill leaves and mix well with the flour.
- Gradually add water and knead to make a dough.
- After 6-7 minutes, the dough will be non sticky and smooth, remember not to add more water .
- The dough should be smooth yet tight.
- Keep the dough covered for 10 minutes.
- After 10 minutes heat enough oil in a kadhai and make the perforated spoon ready.
- Divide the dough into equal sized balls .
- Take a ball and roll into small circular puries.
- Drop the puries in hot oil and press a little with the back of the perforated spoon so that the whole poori is submerged in the oil .
- The puri will immediately puff up. Flip the poori carefully and fry the second side for 10 seconds.
- when both sides will seem light golden in colour, remove from oil and repeat the same procedure with the rest.
- Enjoy with any curry. We prefer aloo Chorchori which goes perfect with any poori.
- Enjoy !!
flavourful pooris..nice clicks too
Thanks buddy
Poori with dill leaves sounds delicious. Will have to try it out sometimes. Your clicks are amazing.
Thanks dear pavani.. glad you liked them
These puris looks tasty. I love all the different flavours you can add!
Yup dear. We can make many varieties of poories.. thanks heaps dearie
POORI looks delicious..love to grab from the plate.. addition of dill leaves should be refreshing
Wish i could pass s piece to you. Love you much dear
Beautiful use of dil leaves, interesting ones
Thanks a bunch dear
South Indians rarely use this herb and it is quite interesting to mix it with pooris. I am sure this must have been so flavourful.
Absolutely flavourable dear. . Thank you so much
I think pooris are everybody’s weakness..and this version with Dill leaves sounds fantastic!..lovely pictures too..
Thanks dear srivalli.
Pooris look tasty. Nicely written post with all information.
I love the aroma of dill, I bet these are so flavourful.
Yes dear , they were .. thanks a bunch..
Delicious Puries. Love the clicks. 🙂
Thank you so much Dhwani
you will too like our blog to if you visit once. indiatourfood.com
I have dill leaves in tge fridge, this seems like a good idea. Haven’t made pooris in almost a yr. diwali to diwali.
Thank you Anvita.Do try once.. you won’t regret i am assuring you…
Good Work. I will soon visit your blog to look more interesting recipes. Keep posting. Plz visit my blog too indiatourfood.com
Thank you so much sumit. I ll definitely visit your site