Poori (a deep-fried Indian flat bread) has always been one of my favourite dishes. It is invariably paired with a potato curry. Often made with maida (all-purpose flour), it tastes out-of-this-world. After I turned diabetic. I had to necessarily avoid this wonderful dish. But whenever I was travelling within the country and could not easily find vegan and WFPB restaurants, I used to cheat and have a poori-aloo. With a lot of guilt. But I had given it up completely for a few years now. I had tried my own version of a baked poori, but each attempt was a disaster.
A couple of weeks ago, a friend dropped in to say hello. Seema Bali is WFPB for 7 years now. As we were discussing food, the topic turned to poori. She suggested that I knead whole wheat in thick coconut milk and it should sort the problem. I lost no time in trying it out – with complete success! Thank you, Seema.

Ingredients
1 cup whole wheat flour
Enough thick coconut milk to knead (about 1/2 – 3/4 cup)
A pinch of salt
Method
Place the flour is a wide bowl
Add a little coconut milk at a time and knead to a stiff dough
Rest the dough for about 15 minutes
Pre-heat the air-fryer for 10 minutes
Then take small amounts of the dough and roll into circular shapes, about 6″ in diameter
Use flour to dust to aid the rolling
Repeat for the remaining dough
Transfer the rolled pooris to a steamer
Steam for about a minute
Transfer to an air-fryer and ‘fry’ for 5-6 minutes
Check in-between if the poori is done
Once done, transfer to a casserole
Serve hot with a potato curry or any other dish of your choice
Enjoy!