Poori - Kerala Breakfast

Poori - for breakfast

 

Poori – A Beloved Kerala Breakfast

Poori, a golden puffed bread, is a cherished breakfast item across Kerala, often served with mildly spiced potato curry or chana masala.

Unlike the crispy puris of North India, Kerala-style pooris are slightly softer, thicker, and made using maida (refined flour) or a mix of maida and atta (whole wheat flour). Whether served in homes or at roadside eateries, pooris are comfort food that instantly bring a feeling of indulgence and nostalgia.

Kerala Poori Recipe

Ingredients:

• 2 cups maida (or use 1.5 cups maida + ½ cup atta)
• ½ tsp salt
• 1 tsp sugar (optional, helps with color)
• 1 tbsp rava/sooji (optional – adds slight crispness)
• 1 tsp oil or ghee
• Water – as needed to knead
• Oil – for deep frying

Method:

1. In a mixing bowl, combine maida, salt, sugar, rava, and mix well.
2. Add oil or ghee and rub it into the flour.
3. Gradually add water and knead into a smooth, firm dough. Rest it for 15–20 minutes.
4. Divide the dough into small balls and roll each into small circles (not too thin).
5. Heat oil in a deep kadai. Once hot, gently slide a poori into the oil.
6. Press lightly with a slotted spoon to help it puff up. Flip and fry until golden.
7. Drain on paper towels and serve hot with curry.

3 Handy Tips for Perfect Pooris:

• Rest the dough briefly – 15 to 20 minutes helps relax the gluten and makes rolling easier.
• Don’t roll too thin – A medium thickness ensures the poori puffs up and stays soft inside.
• Use hot oil – The oil should be hot (not smoking) so the pooris puff up instantly without absorbing too much oil.
  
  
  
  

  

  Poori ( fav choice)