Poori is a puffed deep fried bread. I never ever thought I would ever blog about something as simple as poori. This is a special poori , this has been made in a different manner, which makes these ultra soft. So soft that they melt in the mouth.
I had never heard the word Saanth...and now when I have started reading about breads, I realize that they need some kind of starters, and this poori has been made with the same concept. The saanth acts as a starter which is made with curd, ghee ENO or egg white.This helps the poori to become super soft.
Shireen Anwar of Zaiqa on PTV gives us this wonderful recipe and I must say this is the ultimate poori recipe . I served this Poori with Chole , Aloo Bhujia and Halwa which is served as a Sunday breakfast in Pakistan. You have to try this breakfast to believe how delicious it could be. Coming to the poori recipe…
Poori
2 cups all purpose flour
1/2 cup wheat flour
1/2 tsp salt
Saanth
Saanth
2 tbsp curd
2 tbsp ghee
1 tbsp all purpose flour
Egg white of one egg or 1/4 tsp ENO
Mix the flours and salt.
Add the saanth and mix well with hands.
Add water gradually and bind it to a dough.
Cover and keep aside for 10-15 minutes.
Make balls, roll into discs.
Deep fry,
This is the breakfast that I served
Chole
( a chickpea curry made nice and tangy with tamarind pulp, and minimum oil being the specialty)
( a chickpea curry made nice and tangy with tamarind pulp, and minimum oil being the specialty)
( raw potatoes simmered with spices for hours without a drop of oil)
( a semolina pudding with kewra and cardamom flavoring)
( a all purpose flour and whole wheat four puffed bread, made in a unique style)
Lassi
( a yogurt based drink)
I don't make pooris often — may be once every 6 months. But your clicks and the tip of making saanth are tempting me to try these soon.
Quick question: do these pooris absorb lot of oil??
Agree the pooris do look so soft!
Not a fan of deep fried foods your pooris have come out great!
Interesting, first time hearing about a starter for poori. These must belong to the bhatua family. I see these are made with all purpose flour
super :-)) Pooris dont figure in my house often ! but these are delicious and i love chole with poori – nothing else comes close :-)) takes me straight to Old Delhi and Punjab !! lovely choice of country – Pakistan – for alphabet P.. it didnt even occur to me !
we love pooris in any form and shape, but adding curds makes me wonder whether the poori would turn too oily but looking at your pictures, i am assured that this is tried and tested recipe, will make it tomorrow
pooris must be so soft with the starter
Wow, the method sounds so different and I have to try this one. Looks so good Vaishali…
Wow that