I am initially hesitant to put up this recipe on the blog, as I would not claim this to be a 'healthy' recipe, and we really do try to steer clear from the deep fried goodies. But you know what, those pooris happened to be one of my childhood favourites,so when my aunt made them recently and they puffed up so nicely, I just had to do them myself and share them with all of you!
Our household usually prefers the plain flour poori, instead of the healthy wholemeal version, and believe it or not, I have never made the wholemeal pooris at all, and have always stuck by this awesome recipe, so I couldn't compare which would taste better. I know that most Indian households prefer poori with channa curry, but in our carnivorous family, every time when there is some leftover beef or lamb curry from the night before, pooris always fare well on our breakfast menu.
I have an eternal love for all things bread, healthy or not, they feature much better than rice on my day-to-day menu. From unleavened Indian breads, to buns and seeded loaves, they remain here to stay, Noawadays I could count the days of deep frying pooris, thanks to the vigourous use of bread maker that produces beautiful homemade brioche and loaves, and also my personal desire to stay trim, but then those puffed up heavenly would make me succumb, and down I fall from my so-called healthy bandwagon. But one thing for sure, there is no regret, as they do taste divine. The taste and oh so smooth flaky pieces surely do make up for the whopping calories, in my book at least!
My generous aunt has graciously shared her recipe here, so here goes, white flour poori that will never fail you, and will always be the crowning jewel on your breakfast table.
White Flour Poori
1 1/2 cups plain flour
1 tbsp ghee
1/2 tsp baking powder
3 tbsp milk powder
salted lukewarm water as required
Oil for deep frying
1. In a bowl, place the flour, milk powder, baking powder and ghee. Add the salted water gradually and knead until dough is formed. Rest the dough for 10 minutes.
2. Form small balls, the size of pingpong balls. Using a rolling pin, roll each ball into a disc of about 1 cm thickness.
3. Ensure that oil is very hot ( but not smokey) before frying each disc of poori. Fry until both sides turned golden brown. If the oil is at right temperature, the pooris should puffed up during frying.
4. Serve warm with curry of your choice.
Note: Sending this recipe to this month's Kerala Kitchen and Let's Cook: Scrumptious Breakfast, an event hosted by Radhika of Tickling Palates.