How to Make a Poori – Indian Recipes
Poori is a special deep-fried bread made of whole-wheat wheat flour, which originated in the eastern sub-continent. It’s mainly eaten as a tasty snack or a morning or afternoon snack or even light meal. Sometimes it is also served with a mild spicy curry or biryani, just as in typical puri biryani, but can also be served with sweet desserts. In India, however, pori is also commonly served as a delicious main meal with curries, main or vegetarian meals, or other dishes which contain deep-fried vegetables or chicken or fish.
Poori is derived from two words, paori and rasam. Poori is the plural of rasam (more), which means “oil-cloth”. It is believed to have been developed by the Muslims of Rajasthan. The term is more commonly used in northern India, where it is both a prayer and food. Usually seven to eight thin slices of bread are dipped into oil and left to dry for some time so that they crisp up.
Poori has many varieties and some of the most popular ones are the Indian Spices Poori, the South Indian Masala Kadhai and the Bengali Kebab Poori. Each variety of bread comes with its own recipe and preparation techniques, and each one also differs in the calories and nutrition content of the dish it is prepared with. Some varieties of South Indian breads are very low in calories and carbohydrates, while others are moderately low in calories but high in carbohydrates. The Bengalis also love to eat a lot of masala chutney, which is a variety of red beans and is very rich in calories.
Rasam is a preparation of chick peas and is low in calories and carbohydrates. Rasam is considered to be a part of the Indian cuisine since the time it was introduced in Pakistan. It was brought to India by the British during their rule in India. The British called it “Rasam Makhani” or “Rasam Meal”. Today it is mostly served during Holi as the main meal and a side dish in the lunch.
Makhani or Muncha in Hindi is a round, square or rectangular shaped pastry made of rice that is filled with either clarified or pureed fresh fruits and nuts. The word “makhani” means “hot”. Like other Indian breads, makhani is unleavened and made with shortening, egg, ghee or clarified butter. It also features a yeast coating, which helps to make it crisp and golden in color.
While trying to decide which kind of bread will be best for you, it is important to consider the number of calories in each one. Remember, while making a recipe, the number of calories may vary. A thicker bread may have fewer calories but will also have more calories per serving. Also keep in mind that wheat flour has more calories per serving than whole wheat flour. A thick, fluffy, and chewy poori will have less calories but will also have more calories per serving.
To prepare the poori, start by preparing the dough by mixing the dry ingredients (flour, oil, ghee or clarified butter) into a large bowl. Add water or milk if needed until the ingredients are completely blended. Then, take a tablespoon or so of each to create round balls of dough. Place the balls into an unheated flat grill, cover tightly with aluminum foil, and allow the bread to rise until it is double in size, about an hour.
When ready to bake, line the base of the loaf with the desired filling. Then, top with another piece of bread and cover until the top is almost set, which usually about an hour. Once done, remove the poori from the oven and place onto a cooling rack. Once fully cooled, slice into rounds and serve warm or at room temperature.