Fiji Style Poori Recipe | How to Make Puri Poori | Deep Fried Flatbread
A puri (pronounced poori or poodi) is a South Asian unleavened bread that is deep fried primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm.
Puris are also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together curries or tarkari and very popular during special events such as weddings and prayers. Puri is highly anticipated when there is a function at your Indo-Fijian neighbor or when you are invited to celebrate Diwali.
When I was making my pumpkin curry, I HAD to make puri. My dear husband enjoys puris a lot too, so when I asked him what he wanted with his pumpkin, he quickly said, "those puffy deep fried things!"
I don't make puri often, as its deep fried, and I try to limit deep fried foods to once a month or less, but certain occasions just call for them. And although the day I made pumpkin curry wasn't a "special event" any day can be celebrated with these golden brown beauties!
Here is what you'll need:
- 1 cup whole wheat chapati flour
- approximately 4-8 oz of warm water
- 1 tbsp oil
- pinch to taste (about a pinch)
- In a bowl, mix together whole wheat flour, vegetable oil & salt, and mix well
- Slowly add warm water, just enough to form a firm dough and knead till smooth. Be sure to add little water at a time!
- Knead the dough for a couple of minutes and set aside for 10-15 minutes.
- Divide into small balls about key-lime/golfball size, and roll out desired circles/rounds.
- You can use a tortilla press *shown in video below* if you'd prefer
- Heat vegetable oil for frying, in a wok or kadai.
- Fry the puri one at a time, gently pressing them under the oil on the sides until they puff.
- Turn and fry until golden brown & place on paper-toweled dish to absorb excess oil.
Here is a video where I show you how I made these!