Chola Poori

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
  • (1 cup - 200ml)
  • Plain Flour, Maida, Refined flour Maida(All purpose flour )2 cups
  • Semolina, Sooji, Suji, Rava Sooji(Rava) – 1/4 cup ( Upma rava)
  • Wheat Flour, Whole-grain, Wheat flour( Atta) – 1/4 cup
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - 1 tbsp
  • Yogurt, Plain, Low Fat, Curd, yoghurt (Fresh Curd)yogurt – 2 tbsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - as needed
  • Canola Oil, Vegetable Oil, Cooking Cooking oil(to deep fry)

Instructions (Preparation Steps):

  • In a wide bowl, sift the maida and wheat flour.To this, add sooji, Oil, salt and curd. Mix well with your fingers. Oil and curd should spread well with flour and the mixture looks crumbly. ( Sooji helps to maintain puffiness for long time. Wheat flour helps to make perfect round shape. Oil & curd is to give softness to the poori)
  • How to make chola poori
  • Add the required water little by little and make a stiff dough.Dough should be non-sticky, thick and stiff like our usual wheat flour poori.Cover it with a damp cloth. Let the dough rest for 30 minutes.
  • How to make chola poori
  • After 30 minutes, knead the dough for 2-3 minutes and make it smooth. Make small or big sized balls from the dough as per your wish. In hotels, they serve big sized poori. Roll it slightly thicker than the usual poori. Use wheat flour to dust the balls. Arrange them in a paper or a plate.
  • How to make chola poori
  • How to make chola poori
  • Heat oil in a kadai and when it gets heated, drop a pinch of dough to check the oil temperature.The dough should rise immediately to the top. Keep the flame medium high and drop one poori at a time. Poori will puff up immediately. If not, press the poori gently with a slotted ladle. It will puff up. Flip it and cook the other side till bubbles cease.It will look slightly golden in color.The color of poori will change based on the oil temperature. You can find the difference in color or pooris in the main picture. To maintain white colored pooris, switch off the heat after making 2-3 pooris, let the oil cool down slightly. Then heat it and check with a pinch of dough. Proceed as mentioned above and deep fry the poori.Remove the puri in a tissue paper. Drain and enjoy with chole masala or chana masala. Adjust the heat before frying each poori. Make sure oil is not smoking hot. Please check my POORI
  • Enjoy !
  • Check out my beetroot poori and Palak poori recipes if interested !
  • Note
  • Make sure the dough is thick and hard but smooth.It should not be too soft like soft chapathi dough.So add water accordingly.
  • Resting time of 30 minutes is needed.
  • Poori will puff up only when its rolled thick.Thin poori will become like papad. So roll it thick.
  • The temperature of oil is very important to get puffy poori. If the oil temperature is too low, poori will absorb more oil and does not puff up. If oil temperature is too high and smoky, poori will turn golden brown very soon and cook unevenly.

Cook's Tip:
If milk gets curdled or fermented, instead of throwing it away, drain the water from the milk and retain the curd like substance. Transfer to a pan and heat on low flame for about 3 to 4 minutes, stirring in 1 to 2 tablespoons of sugar and have it like a sweet dish (this is my friend Emreen's tip-she swears its yummy!).
Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a tsp. sugar or add some ball of dough its soak extra salt.
Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.


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