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Chilli Pooris
Serves 12 Prep 45 min Cook 10 min Total 55 min Origin Indian

Chilli Pooris

Pooris are small discs of dough that puff into light, airy bubbles when slipped into hot oil; lightly studded with chopped chilli, this version leaves a warm glow at the back of the throat without overwhelming the bread itself.

Serves 12 Prep 15 minutes (plus 30 minutes rest) Cook 10 minutes Units Rate

Overview

Small deep-fried Indian flatbreads built on a half-and-half mix of plain and wholemeal flour, spiked with chilli powder and chopped fresh chilli. Each piece puffs in seconds in the hot oil and stays crisp for a few minutes off the heat. Best served straight from the pan alongside a north Indian curry or pickles and yoghurt.

Ingredients

Dough

  • 115 g plain flour
  • 115 g wholemeal flour
  • ½ teaspoon salt
  • ½ teaspoon mild chilli powder
  • 2 tablespoons vegetable oil
  • 1 fresh red chilli (de-seeded and finely chopped)
  • 100 ml water (an extra 20 ml may be needed if the dough is firm)

Frying

  • Vegetable oil (for deep frying)

Method

Stage 1 - Make the dough

  1. Sift the flours, salt and chilli powder into a large bowl.
  2. Add the vegetable oil, then mix in enough water to form a dough.
  3. Turn out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth, elastic and springy.
  4. Place in a lightly oiled bowl, cover with cling film and rest for 30 minutes.

Stage 2 - Shape

  1. Turn the rested dough onto a lightly floured surface.
  2. Knead in the chopped fresh chilli and divide the dough into 12 equal pieces.
  3. Keeping the rest of the dough covered, roll one piece into a 13 cm round.
  4. Repeat with the remaining dough, stacking the rolled pooris between sheets of cling film so they don't dry out.

Stage 3 - Fry

  1. Pre-heat the oven to a low 100°C.
  2. Pour oil into a deep pan to a depth of 2 ½ cm and heat to 180°C, or until a cube of day-old bread browns in about 45 seconds.
  3. Lift one poori with a spatula and slide it into the oil; it will sink, then rise and begin to sizzle.
  4. Press gently into the oil so it puffs, then turn after a few seconds and cook for a further 20-30 seconds.
  5. Lift onto kitchen paper to drain, then keep warm in the low oven while frying the remaining pooris.

Notes

  • Two flours: The plain flour gives the dough enough gluten to puff, while the wholemeal carries the flavour; one without the other tends to either fail to puff or taste bland.
  • Oil temperature: Too cool and the poori won't puff; too hot and the outside burns before the inside cooks. The bread-cube test is more reliable than a thermometer for shallow fryers.
  • Chilli twice: Powder in the dough sets a baseline heat; the chopped fresh chilli is kneaded in last so you get small, distinct flecks rather than uniform spice.
  • Press to puff: The brief press into the oil with a spatula is what triggers the puff; flat pooris that didn't catch usually weren't pressed.

Serving

Serve with: A north Indian curry (chana masala, dal makhani) or pickles and yoghurt. Garnish with: A pinch of flaky salt while still warm.

Storage

  • Best eaten the moment they come out of the oil.
  • Cooked pooris go leathery within an hour; reheating in a low oven for a couple of minutes restores some crispness.
  • The dough keeps overnight refrigerated, but bring it back to room temperature before rolling.

Recipes mentioned here

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Dal Makhani

Dal Makhani

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.

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