Poori is a very common and popular Indian flatbread. It is used as an offering to the Gods on many festive occasions in large parts of the country. Even otherwise, it is often prepared for breakfast, lunch or dinner. The invariable accompaniment is a potato curry. In some parts of the country, a sweet dish (halwa) is also an accompaniment, especially when it is an offering to the Gods. There are several regional variations to the poori and the accompanying potato curry.
Since I went WFPB some years ago, I have been denied the pleasure of the very popular dish. Mainly on account of the fact that there is invariably an element of maida (all purpose flour) in the ingredients. And it is a deep-fried dish.
I have experimented for years, using only whole wheat flour and baking instead of frying. The results were less than satisfactory. But did not give up. I finally got it right – and the final recipe turned to be really simple!
1 cup whole wheat flour
2 tbsp potato flour
Salt to taste
Warm water to knead
Add the wheat and potato flours into a mixing bowl
Adding a little water at a time, knead the flours into a soft dough
Set aside for 10 minutes
Pinch a small ball of the dough and roll into a circular shape (using a flat surface and a rolling pin), about 4″ in diameter
Repeat for the remaining dough
Pre-heat the oven at 250 degrees C for 15 minutes
Transfer the rolled pooris to a flat baking tray
Place in the oven and bake for 2-3 minutes for till done
Serve hot with your favourite type of potato curry