In India, pooris are often eaten for breakfast along with a potato preparation. What’s not to love about a poori that is beautifully puffed and deliciously light even though it has been fried in oil? My mother reminisces the time when she prepared the dough wanting to make rotis for lunch and had gone shopping. I must have been just about 10 years and I don’t remember it but I used that dough to make pooris for everyone instead of rotis! Such is the love for pooris in India, however these days it has become a very occasional treat.
For all my Indian breads I use atta that one can buy in the Indian store – it is not the same as wholemeal flour but personally feel atta is milled fine.
INGREDIENTS FOR POORIS
¾ to 1 cup warm water (40 degrees Celsius)
Pinch of salt