Pooris
Thomas J. Story
These golden, puffed breads bring joy to the table without excess—made with whole-wheat flour, they’re light, crisp, and best enjoyed fresh from the oil. Making them at home turns a simple meal into something memorable, especially when paired with bright, vegetable-forward sides.
How to Make It
1
In a large bowl, combine flour, salt, and spices. Add melted ghee and mix well.
2
Gradually add about ½ cup (120 ml.) water to form a stiff, smooth dough. Knead with both hands until smooth. Cover and let rest for 30 minutes.
3
In a large, heavy-bottomed pot, heat oil (about 2 in. deep) over medium-high to 325°F.
4
Divide dough into 20 equal pieces (about 30 g./1 oz. each). Roll each into a ball, then flatten into a thin, 5-in. circle.
5
Fry pooris one at a time, gently pressing down with a slotted spoon to help them puff. Flip once puffed and fry until light golden, 1 to 2 minutes total.
6
Transfer to a cooling rack to drain. Serve hot with Ringan no Oro.
Ingredients
2 cups whole-wheat flour
1 tsp sea salt
1 tsp turmeric powder
½ tsp chili powder
4 tbsp melted ghee (or vegetable oil)
¾ gal vegetable oil (for frying)
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