Poori is one of the common yet popular dishes all over India. In Bengal, it is known as Luchi. Luchi is more or less the same as Poori, just that it is made of Maida, refined flour than wheat flour. I have seen my Paternal Grand Maa making Luchies in the size of a bite, which are perfectly round, soft yet fully puffed and completely white, which indicates just the right amount of frying, not more not less! Now that is a hard standard to match, and the truth is after I left home I have hardly ever tried to make Luchi/Poori at home from scratch until I found this trick 🙂
These days in any Indian Grocery stores we find the ready-made half-cooked Rotis which are traditional Indian flatbread. Now you can use these half-cooked Rotis to make your instant Poori in minutes, without any hassle of kneading, rolling and then wondering if they are going to be soft or will they puff. It is a big hit in my household, and my kids love them. They taste exactly like Luchies made from scratch and I can make as little as I want or as many as I want in minutes.
I use the “Rotiland” brand to make these Poories and it comes out very good every single time. All you need in this recipe is half cooked Roties and oil to deep fry. The shape of my Luchi/Poori is triangular, as I prefer to cut each Roti in 4 pieces but if you are keen on round or in that matter any other shape just feel free to do so. The taste of it will still remain the same 🙂
This dish can be paired up with the Dum Aloo perfectly.
5 minPrep Time
7 minCook Time
12 minTotal Time
- 4 Uncooked Roti-Chapati ( I used Rotiland brand )
- 2 Cups of Oil for deep Frying ( Depends on the size of the pan)
- Heat Oil in a small pan. The amount of oil depends on the pan. It needs enough oil to deep completely in.
- Once the oil on hot, lower the flame
- Put the Poori in oil and press in the middle so it can puff completely.
- Fry Poori in low flame to avoid turning red.
- Dish out on a plate/bowl with Paper Towel on it to soak the extra oil.