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Rava Poori | Puri Recipe | Fluffy and Delicious| with step by step photos and video. An unleavened fried bread made from rava, salt and water.

What is poori or puri?

Poori or Puri is puffed Indian bread which is made using whole wheat flour or maida and fried in oil. The basic recipe is always made with whole wheat flour, salt and water. A bit of oil or ghee can be added to the whole wheat dough optionally. The dough is not leavened or fermented.

Small balls are pinched from the dough, rolled evenly to a disc later to be deep fried in hot oil. While frying the poori puffs up nicely and this is the benchmark of a well made poori. The puffing up of the poori helps in giving it a soft texture.

While frying the poori should not break otherwise it will absorb some more oil.

How to make rava poori or puri recipe?

Rava Poori | Puri Recipe | Fluffy and Delicious| with step by step photos and video. The recipe shared here uses powdered rava instead of maida or wheat flour. You can use either roasted or unroasted rava. Firstly, powder the rava and then knead it to a dough. Moreover, do keep in mind rava absorbs a lot of moisture, so be careful in adding water. Further, knead it to a soft and loose dough. Then small balls are pinched from the dough, which are rolled evenly to a disc and later to be deep fried in hot oil.

Further, I would like to highlight the south Indian Special dishes from our breakfast recipes category. Hope you would enjoy them.

Rava Poori | Puri Recipe

Course: BreakfastCuisine: IndianDifficulty: Easy

Servings

Pooris

Prep time

minutes

Cooking time

minutes

Total time

minutes

Rava Poori | Puri Recipe | Fluffy and Delicious| with step by step photos and video. An unleavened fried bread made from rava, salt and water.

Ingredients

1 cup Rava (Roasted or Unroasted)
2 tsp Oil/Ghee
1/4 tsp Salt
1/2 to 3/4 cup Water
2 tbsp Wheat Flour
Oil for deep Frying

Directions

Firstly, add 1 cup of rava into a mixi jar.
Grind it to a fine powder. Little coarse texture is also fine.
Transfer it to a mixing bowl. Add salt as required and 2 tsp oil. Mix it well.
Now, start adding water little by little and knead it to a soft and little loose dough.
Close it and allow it to rest for 3 to 5 minutes.
After 5 minutes, you can see that the water is absorbed and the dough is tight enough. If the dough is so tight add little more water and knead it.
Then pinch out small balls out of the dough. I got 10 balls from 1 cup of rava.
Sprinkle some wheat flour and roll the dough evenly into circles neither too thin nor thick.
Place the rolled pooris in a plate and cover with a clean kitchen towel, so that they don’t dry up.
Heat oil in a deep frying pan or kadai.
When the oil is sufficiently hot, drop the pooris one by one.
Add one puri at a time. It will puff up soon.
Once the bottom side is golden, then turn over the poori and fry the other side too. Fry the poori till golden brown all over.
Remove them into paper napkins to remove excess oil. Fry all poori this way. If the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.
Finally, serve hot pooris with any masala of your choice.