Air-Fried Poori: A Healthy Twist On A Classic?

Poori, also known as puri, is a type of fried bread that is popular in Indian cuisine and is typically made with wheat flour, salt, and oil. Traditionally, pooris are deep-fried in oil, but it is possible to make them in an air fryer as a healthier alternative. Air-fried poori has a similar texture and taste to the traditional deep-fried version, but with less oil and fat. The process of making poori in an air fryer involves preparing the dough, shaping it into small balls, and then cooking them in the preheated air fryer for a few minutes until they puff up and turn golden brown.

Preheat the air fryer

Preheating your air fryer is simple and will help you achieve the best results for your poori.

Firstly, check your air fryer's manual for specific instructions. Some models have a preheat setting, while others preheat automatically or need to be preheated manually. If your air fryer has a preheat setting, simply hit the preheat button, set the temperature to 350F, and let it run for 7 minutes. If your air fryer does not have a preheat setting, you will need to preheat it manually. Set the temperature to 400 °F (204 °C) and let it run for 3 to 5 minutes.

When preheating your air fryer, make sure that the basket is inside. Do not put parchment paper in the air fryer when preheating, as it can fly up and burn.

Prepare the dough

To prepare the dough for making poori in an air fryer, you will need the following ingredients:

• Wheat flour (2 cups) or 1 cup of atta or whole-wheat flour (sifted)
• Suji/ Rava (1 tsp) or 2 tbsp of sooji (semolina)
• Sugar (1 tsp) or 1 tsp of caster sugar
• Salt to taste or 1/2 tsp of salt or to taste
• Oil (2 tsp for the dough and for frying) or 1 tbsp of oil (any oil)
• Water (for kneading a soft dough, around 1/4 cup) or 1/4 cup of warm water or as needed to knead the dough

Once you have gathered your ingredients, follow these steps:

• Add the flour, semolina, salt, and sugar to a large bowl. Mix well.
• Add oil and mix well. Break up any lumps by rubbing the flour between your palms.
• Gradually add water and knead until a soft dough is formed.
• Cover the dough and let it rest for 10-15 minutes.
• Knead the dough again until it is smooth and soft.

Now that your dough is prepared, you can move on to the next steps of making poori in an air fryer.

Roll the dough into balls

Once your dough is ready, it's time to roll it into balls. Take a small piece of dough—about 50g—and shape it into a ball. Repeat this process until you have used up all your dough. If you're making a large batch, you can set the dough balls aside on a tray or plate as you work.

When shaping the dough, be mindful of the size and consistency of the balls. Aim for uniformity in both so that your pooris cook evenly in the air fryer. The dough balls should be small, as you will be rolling them out into thin, disc-shaped tortillas or rotis.

If the dough is sticking to your hands, you can lightly grease your palms with oil or cooking spray. This will make the dough easier to work with and help create a smooth surface on your dough balls.

Once you've rolled out all the dough, you can move on to the next step of cooking your pooris in the air fryer.

Flatten the dough balls

Flattening the dough balls is an important step in making poori in an air fryer. Here is a detailed guide on how to do it:

To flatten the dough balls, you will need a rolling pin. If you don't have a traditional rolling pin, you can use a clean, empty wine bottle or a cylindrical food can as a substitute. Begin by lightly dusting your work surface with some flour to prevent the dough from sticking. Take one dough ball and place it on the floured surface.

Using your hands, gently press down on the dough ball to form a disc shape. This initial flattening will make it easier for you to roll it out. Now, use your rolling pin to roll out the dough ball into a thin, flat circle. Start from the centre of the dough and work your way out, applying even pressure as you roll. Try to get the dough as thin as possible, aiming for a thickness of about 2-3 millimetres. If the dough sticks to your rolling pin, lightly dust the dough or the pin with some more flour.

As you roll, gently rotate the dough circle to ensure even thickness. You can also flip the dough over and continue rolling from the other side. Keep checking the thickness by lifting the edges of the dough circle slightly. Remember, the key to getting puffed-up poori is to roll the dough as thinly and evenly as possible. Once you have rolled out one dough ball, set it aside and repeat the process with the remaining dough balls.

If you want to be extra precise, you can use a cookie cutter or the lid of a small jar to cut out perfectly shaped discs from the rolled-out dough. This will give your pooris a uniform shape and size. Place the flattened dough circles on a plate or tray, ensuring they don't overlap, and proceed to the next step of cooking them in your air fryer!

Cook the poori

First, preheat your air fryer. Different sources recommend preheating to different temperatures, ranging from 350 F to 400 F, for 3 to 7 minutes. You can also oil the air fryer basket with an oil spray or brush.

Next, prepare the poori dough. Combine the flour, semolina, salt, and sugar in a large bowl and mix well. Add oil and mix again, breaking up any lumps by rubbing the flour between your palms. Gradually add water and knead until a soft dough is formed. Cover the dough and let it rest for 10 to 20 minutes.

After the dough has rested, knead it again until it becomes smooth and soft. Divide the dough into small balls (around 50g each) and roll them out into thin, disc-shaped tortillas or rotis. Use a round cookie cutter to cut small discs from the rolled-out dough.

Place 2-3 discs of dough into the air fryer basket at a time, spraying the surface with oil if you haven't already greased the basket. Close the basket and air fry the pooris for 3 minutes, then flip them and cook for another 2 minutes. The pooris will puff up and turn brown around the edges when they are done.

Finally, transfer the cooked pooris to a cooling rack and repeat the process with the remaining dough.

Frequently asked questions