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Paneer Poori Recipe – Poori varieties

How to make poori stuffed with paneer – Paneer puri recipe
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Paneer Recipes
Cuisine: Indian
Keyword: different types of poori, how to make paneer poori, Indian breakfast recipes, Paneer poori, PAneer poori recipe, poori recipe, poori varieties, puri recipes, Puri varieties, varieties of poori
Servings: 12
Author: Chitra

Ingredients

Main Ingredients

  • ¾ cup Grated paneer
  • 1.5 cup Atta/Whole wheat flour
  • 1 tbsp Besan flour
  • 1 tsp Rava/Semolina
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala powder
  • ½ tsp Ajwain or cumin seeds
  • 1 tbsp Coriander leaves ( finely chopped, optional)
  • Salt & water as needed
  • Cooking oil to deep fry

Instructions

  • Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside.
  • In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
  • Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
  • Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.

  • Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying.
  • Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
  • TIPS: Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.

Video

Notes

  • Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
  • Thickness of poori is very important to puff up. So roll it small and thick.
  • Heat of oil is also an important factor for puffy poori. Check its temperature.
  • Oil should not be smoky hot.