The Art of Making Indian Poori: A Deep-Fried Delight

Are you ready to embark on a culinary adventure? Join me as we explore the intricacies of making Indian Poori, a deep-fried bread that will leave your taste buds craving for more. In this journey, we will be guided by the talented Chef Michael Pardews from the esteemed “Hook’d Up Bar and Grill”. So, let’s dive in and learn the secrets behind creating this delectable treat!

The Art of Making Indian Poori: A Deep-Fried Delight
The Art of Making Indian Poori: A Deep-Fried Delight

Unveiling the Ingredients and Techniques

To make Poori, we start with atta flour, a finely ground durum wheat flour commonly used in India. This specialty flour contributes to the distinctive taste and texture of Poori. In case you cannot find atta flour, worry not, as you may find it under a different name – durum wheat flour. It’s fascinating how this flour from India has made its way to other parts of the world, often unbeknown to us.

For a smooth and pliable dough, we combine atta flour with a touch of all-purpose flour and a pinch of salt. The addition of all-purpose flour helps soften the texture since durum wheat is quite firm. As you blend these ingredients, imagine the love and care of your grandmother making a perfectly flaky pie crust. Next, comes the creative part – incorporating vegetable oil with your fingertips until the mixture resembles coarse granules.

Kneading the Dough: A Delicate Art

Now, it’s time to bring the dough together. Gradually add warm water, about half of it, to create a coarse dough. Then, use the remaining water to achieve a smooth and elastic texture. This step requires a gentle touch. Knead the dough until it reaches a point where it is neither too wet nor crumbly. The warmth of the water aids in absorption, making the dough more pliable. Here’s a pro tip: on humid days, adjust the water quantity accordingly, as flour has a tendency to absorb more moisture.

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The Magic of Kneading

As you continue to knead the dough on a lightly floured surface, something magical happens. The flour absorbs the water, resulting in a drier, less sticky consistency. This process also develops the gluten strands that are crucial for creating the signature puffiness of Poori when it hits the hot oil. It’s incredible how each step contributes to the final outcome, showcasing the artistry of cooking.

Patience is Key

After roughly 10 minutes of kneading, you will notice a remarkable transformation in the dough. It becomes silky smooth, with a satiny finish on the outside. At this point, transfer the dough to a bowl, cover it with plastic wrap, and let it rest for about half an hour. This resting period allows the gluten strands to relax, making it easier to roll out the dough without any resistance.

Next Steps on Our Culinary Journey

In the next video, we will pick up where we left off. Chef Michael Pardews will guide us through cutting the dough and cooking the Poori to perfection. Get ready to witness these delectable creations come to life!

Stay tuned for more exciting recipes from “Hook’d Up Bar and Grill” as we continue to explore the world of cooking together. Remember, cooking is not just about nourishment; it’s an art form that brings people together and sparks joy. So grab your apron and let’s keep creating culinary magic!


Q: Where can I find atta flour or durum wheat flour?
A: Both atta flour and durum wheat flour can be found at Indian specialty markets. These markets often stock a wide range of ingredients that cater to various regional cuisines.

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Q: What if I cannot find atta or durum wheat flour?
A: If you are unable to find atta or durum wheat flour, you can try searching for it online or consider using whole wheat flour as a substitute. While the taste and texture may vary slightly, it will still yield a delicious outcome.

Q: Can I use cold water instead of warm water?
A: Warm water aids in better absorption by the flour. Cold water, on the other hand, may not be as effective in achieving the desired consistency. However, if warm water is not readily available, you can still proceed with cold water, making sure to adjust the quantity as needed.


Making Indian Poori is a delightful culinary journey that combines tradition, skill, and a touch of creativity. Armed with the guidance of Chef Michael Pardews from “Hook’d Up Bar and Grill,” you are well on your way to mastering the art of creating this deep-fried marvel. Soon, the sweet aroma of freshly cooked Poori will fill your kitchen, transporting you to the vibrant streets of India. So, roll up your sleeves, embrace the magic of cooking, and let’s continue our culinary exploration together!

Hook’d Up Bar and Grill

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