Different types of poori recipe

Different types of poori recipe | Maida Poori Recipe | Simple maida poori recipe

Maida Poori Recipe

Here are delicious Poori recipe to try. We have different types of Poori recipes. Watch YouTube video for complete recipe. Lets find more about Maida Poori Recipe.

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There are different poori recipes, but these are 4 top varieties learn and enjoy.

Maida Poori Recipe

Maida Poori Recipe - Chai Poori

Maida Poori Recipe - Masala Poori

Maida Poori Recipe - Halwa Poori

Maida Poori Recipe - Rava Poori

Maida Poori Recipe

PERFECT POORI MAKING TIPS

Including wheat flour, Rava, sooji, or semolina helps to make puffy poori.
Including some ghee help to make puri soft.
Unlike chapati dough, poori dough has to be somewhat thick and tight.
The dough must knead well to make crack-free and smooth pooris.
I prefer to give resting time for the dough.
Rolling should not be thin to get a puffed poori.
Avoid dusting more flour while rolling.
Remove excess flour-coated while rolling by patting.
Make sure to completely heat the oil before dropping the poori.
If oil is less heated then poori will not get a puff.
Also, oil should not be too hot that have hot smoke because it will burn the poori.
Poori should not be stacked one over the other.

Puri with Maida and Wheat Flour

Traditionally, puris, an Indian fried bread, are made using whole wheat flour (atta) as it yields a crisp and flavorful texture. However, some recipes might include a combination of maida (all-purpose flour) and wheat flour to achieve a softer texture while retaining some of the traditional flavors. This blend can make the puris softer compared to the ones made entirely from wheat flour.

Here are a few variations of poori recipes: Basic Whole Wheat Poori: This is the traditional recipe using whole wheat flour (atta), salt, water, and sometimes a little oil or ghee to knead the dough. The dough is rolled into small discs and deep-fried until they puff up.

Maida Poori:

Some recipes use all-purpose flour (maida) instead of whole wheat flour or a combination of both. Maida pooris tend to be softer and puff up more.

Palak (Spinach) Poori:

Finely chopped spinach is added to the dough to make green pooris. The spinach not only adds color but also a hint of flavor.

Beetroot Poori:

Grated beetroot is added to the dough to give a vibrant red or pink color to the pooris. It's a visually appealing and healthy variation.

Masala Poori:

Spices such as cumin seeds, ajwain (carom seeds), or crushed coriander seeds are added to the dough to give it a flavorful twist.

Sweet Poori:

In some regions, pooris are made sweet by adding sugar or jaggery to the dough. These are usually served as a dessert or as part of a festive meal.

Stuffed Poori:

The dough is filled with various stuffings like spiced potatoes, lentils, or mixed vegetables before frying to create a delicious stuffed poori.

These variations add diversity to the traditional poori, allowing for different flavors, textures, and colors based on personal preferences and regional influences.

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