Friday, 9 December 2016

Pooris.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Just in time for your weekend breakfast!

Today, I'm sharing my Mother's recipe for pooris. These fried breads are the ultimate when you're pulling out all the stops and cooking the traditional Pakistani breakfast at home.


They start with a really simple dough made with plain flour, salt, vegetable oil and warm water. The dough is rolled out into pooris before each one is deep-fried in hot oil until golden and puffy.

They're something that many people don't make at home any more. But, with this recipe, I hope you'll give them a go. They do take a bit of practice especially the first one. With the first one, the oil is usually not hot enough, and it can take longer to fry. But once you've got the oil just right, the pooris take no time at all.

You can eat them with anything but for us, they must be used to scoop up chanay and halwa. All three dishes are best fresh but you can get away with making the chickpeas and halwa the night before and then reheating in the morning. However, we have always preferred our pooris fresh out of the pan. Give all three a go this weekend. I think it'll be just the breakfast for a cold, dark December morning.

Pakistani Bread, previously: naan bread // really soft naan bread

A Simple List of Ingredients:

1. Plain Flour
2. Salt
3. Vegetable Oil
4. Warm Water


Bismillah, let's begin!

First, let's make the dough. Into a large bowl, place 330g Plain Flour.

Along with 1/2 teaspoon Salt.

And, 25ml (3 tablespoons) Vegetable Oil.

And, these are our main ingredients!

You can mix this by hand but we like using a dough hook and stand mixer.

Give everything a quick mix to combine.

Gradually add Warm Water, as needed. We ended up using about 180ml.

Mix until you have a soft dough.

Let the dough rest for 5 minutes.

Meanwhile, take a deep pan and fill with a few inches of Vegetable Oil. Heat over a medium heat until the oil is hot.

Meanwhile, let's roll out the pooris. We made 6 large pooris so divided our dough into 6 equal pieces.

Roll each dough piece into a rough circle about 8 inches wide and 1/8 inch thick. You can make them bigger or smaller, if you like.

By this time, the oil should be hot and ready. It's ready when a piece of dough sizzles in it.

When the oil is ready, shake off any excess from the poori.

Gently place the poori into the hot oil.

You'll notice that the edges begin to sizzle but the middle doesn't. Use a slotted spoon to press down so that the middle is browned too.

Let the poori fry for a minute or two on the first side.

Then, gently flip.

Press down certain areas that are not getting browned enough.

Once the poori is golden brown, crispy and puffy, it's done!

Drain the oil out of the poori very well and then, place onto paper towels. Continue rolling and frying the rest.

We prefer the pooris fresh as we think they are better in both taste and texture this way. For crispy pooris, leave them uncovered. Cover and wrap if you like them softer.

As with any recipe, pooris do take practice. You may not get them perfect the first time, but keep on practicing, and you'll get there. 

I love this recipe because of the texture of the pooris. When they're fresh, they are both soft and flaky at the same time. They always remind me of the pastry that we wrap our homemade samosas in.

Pooris can be eaten with anything that you would usually eat flatbreads with but for us, they are the star of a traditional Pakistani breakfast along with sooji halwa and chanay!

Full Written Recipe:

Pooris.

Prep Time: About 10 minutes.
Cook Time: About 30 minutes.
Serves: Makes 6 large pooris.

Ingredients
330g Plain Flour
1/2 teaspoon Salt
25ml (3 tablespoons) Vegetable Oil
Warm Water, as needed (I used about 180ml)
Vegetable Oil, to deep-fry
Make the dough:
Place the flour, salt and vegetable oil into a bowl. By hand or using the dough hook of stand mixer, mix to combine. Slowly, pour in the warm water and knead until you have a soft dough. Let it rest for 5 minutes.

Heat the oil:
Take a deep pan and fill with a few inches of vegetable oil. Heat over a medium heat until the oil is hot. A small piece of dough should sizzle when put into the oil.

Roll the pooris:
We made 6 large pooris so divided our dough into 6 pieces. You may do smaller ones. Roll each piece into a rough circle about 8 inches wide and 1/8 inch in thickness. Shake off any excess flour from the circle.

Fry the pooris:
Each poori is fried on its own. Gently place one poori into the hot oil and cook on both sides for a few minutes until golden brown, crispy and puffy. You can use your spoon to press down so that the middle is browned too. Once the poori is done, drain very well and place on to paper towels. Continue rolling and frying the rest.

To serve:
We prefer pooris fresh as we think they are better in both taste and texture this way. For crispy pooris, leave them uncovered. For soft pooris, keep them covered. Serve with anything you like - in our house, it's always halwa and chickpeas!

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

This Time Four Years Ago:
Keep me in your duas please, and enjoy your pooris!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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