The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. It’s Indian comfort food in a nutshell and a must-learn recipe if you’re looking to expand your repertoire of Indian bread beyond that of roti, naan and paratha. If you can make Poori that rises like a balloon in hot oil, you’re a legend.
How to serve Puffy Masala Poori
Tear them apart and scoop up your favourite curries, both with sauces and without. My favourite accompaniment for Poori is Koru Bateta nu Shaak (a Gujarati-style dry potato curry). However, I wouldn’t say no to a serving of Seeroh (semolina halwa) either. A cup of masala chai is mandatory with Poori in my home. We don’t make them often but when we do, they disappear within moments.
How to make Puffy Masala Poori: Video Tutorial
The best dishes to serve with Poori
Anything! I come from a Gujarati home, so simple vegetable curries are our forte. Growing up, I ate Poori with potato curry, Undhiyu (a mixture of seasonal Indian vegetables like aubergine, papdi, lilva, valor and muthiya. This is a very popular wedding menu combination in the Gujarati community. Channa Masala. Either kabuli channa — white chickpeas or kala channa — black chickpeas marry well with Poori. A stir-fried dish of cabbage, carrots, mustard seeds and chillies called Sambharo is a mainstay, too. My mother has always had a soft spot for cauliflower and pea curry with Poori. I can confirm that this combination is also supremely delicious!
Why is Poori a popular wedding food?
The shelf life is longer than that of other Indian breads. Rotli (chapattis), naan and paratha become stale after an hour or so. Poori are deep fried by their very nature. The oil acts as a barrier, preventing them from turning hard and chewy when there are hundreds of people to feed and multiple dishes to prepare. You could say they’re an Indian caterer’s golden nugget.
How to store homemade Puffy Masala Poori
Poori can be kept in an airtight container at room temperature for 24 hours. They’re great the next day with masala chai. I always serve leftover Masala Poori at room temperature. Reheating in the microwave can make them super greasy!
Puffy Masala Poori: A helpful guide for delicious Poori
How to make Puffy Masala Poori
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Puffy Masala Poori Recipe
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If you like this, you’ll love my recipe for Paneer Kulcha
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