March 28, 2014

Milk Poori's / Fried Indian Puffy Bread

How to make Milk Poori's/Fried Indian Puffy Bread


                Poori's are a must have, on Sunday mornings in many homes especially, coz' the kids love it. My better half can eat Puri's morning, noon & night; although he's a substantially big kid, now. Since he went on & on about, how I rarely make these high calorie, fried flat breads for him - I decided to give in this time & serve the Puri's he was longing for. Most of us are familiar with the regular Puri's, so I decided to make these Milk Puri's where the dough is made with cold milk, instead of water. A sneaky way to include milk into the kids meal if they do not like to drink it. Mr.S decided to stay by the frying pan to make sure, I didn't change my mind about making these & helped with the frying part of the process, giving his special touch of browning them a little more than required & adding a few age spots on them. Hopefully, your Puri's will come out in a beautiful golden color, unless you have an over enthusiastic helper in your kitchen, as well :o) 

              Goes great with Vegetable KurmaPotato Masala if you want to go for South Indian side, Pindi Chole (make it into a semi-gravy), Makki Chi Bhaji or Lobia Rassedar. An excellent way to serve up left over Puri's (for dessert) is to tear them up into bite sized pieces & drop them into warm milk mixed with a little sugar. Now guess who demonstrated, this manner of gobbling up more Puri's ;o)

Milk Poori/Fried Indian Puffy Bread


Makes about 20 Puri's

Wheat flour - 2 Cups
Maida/All purpose flour - 1/2 Cup
Cold Milk - roughly 1 Cup
Cumin seeds/Jeera - 1 Tsp
Oil - 1.5 Tbsp
Salt to taste

Milk Puri's - Savory Puri's made with milk.


  • Sieve Maida & Wheat flour. Rub in the oil into the flour mixture. Add Salt & Cumin seeds, mix with your fingers.
  • Mix/knead with enough cold Milk to make a firm dough (firmer than a Roti dough). Keep aside, covered for 30 minutes.
  • Make medium sized balls, roll it out into uniform circles & deep fry in hot Oil, until golden in color & puffy.
  • Serve hot with Vegetable KurmaPotato MasalaPindi CholeLobia Rassedar, any Chutney or even Sugar.

This recipe was adapted from a clipping, that i cherish & safeguard from The Hindu. Sending this recipe over to SriValli's CCChallenge.

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