Carrot Poori | Indian Fried Bread

Carrot Poori | Indian deep fried bread | Fry Bread Recipe with wheat flour, salt, carrots.

5 from 4 votes

Carrot Poori | Indian Fried Bread

Carrot Poori is a deep-fried bread made from carrots and wheat flour that is popular in Indian cuisine. This puffy bread can be prepared in 30 minutes. Serve with potato masala or chana masala for breakfast or snack.

Prep Time10

Cook Time20

Course: Breakfast, Lunch, Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: pooris

Calories: 42kcal

Author: Kushi

Equipment

Ingredients

1 Carrot large
1 Green chilli
½ teaspoon Salt adjust to taste
1 ½ cups Whole wheat flour
Water as needed
Oil for frying

Instructions

Make the poori dough

Chop the carrots. Grind them with ¼ cup of water and green chili in a blender or mixie to form a smooth paste.
1 Carrot, 1 Green chilli, Water
Transfer this to a bowl. Add salt and flour and mix well.
½ teaspoon Salt, 1 ½ cups Whole wheat flour
To this, add a splash of water as needed and knead to form a tight and stiff dough. Do not over knead as it will make poori soft and absorb oil while frying.

Shape the pooris

Divide the dough into equal proportions (approximately 12 to 15) and smoothen it by lightly rolling it between your palms.
Now, roll it out into small circles. It should not be too thick or too thin. For poori to puff, it should be moderately thick and even.
Do not stack the puris after you roll. Set them aside five at a time on a single layer.

Indian fry bread

Heat oil in a pan for frying. The oil should be hot. Drop a piece of dough into a pan. It has to rise immediately.
Once the oil is hot, add one poori at a time. Press poori slightly with the perforated ladle so that it puffs up.
Turn it upside down and fry another side till it's golden in color.
Transfer it to a paper towel to absorb any excess oil.
Fry remaining pooris the same way.
Serve hot with bhaji, kurma, potato masala, aamras or any Indian side of your choice.

Notes

Start making pooris as soon as the dough is ready. Avoid dusting too much flour while rolling. This allows oil to stay clean. The more you rest the dough, the fried poori will collapse.
A punctured poori will not puff when fried because the steam escapes as it cooks.
Switching the flame between medium and medium-high while frying is always good practice.
If the oil becomes too hot, then reduce the flame and let the temperature come down before frying.
To make puffy bread, the dough should be tight and stiff. Also, the poori will only puff if the oil is hot enough while frying.
The amount of water to make the dough will vary based on the carrot's moisture content and the flour brand.
The pooris will turn hard if your dough is stiff or crumbly. Add a splash of water and form the dough. If the dough is sticky, then pooris will absorb more oil when fried.

Nutrition