Fiji Style Poori Recipe | How to Make Puri Poori | Deep Fried Flatbread

By -
A puri (pronounced poori or poodi) is a South Asian unleavened bread that is deep fried primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm.


Puris are also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together curries or tarkari and very popular during special events such as weddings and prayers. Puri is highly anticipated when there is a function at your Indo-Fijian neighbor or when you are invited to celebrate Diwali.

When I was making my pumpkin curry, I HAD to make puri. My dear husband enjoys puris a lot too, so when I asked him what he wanted with his pumpkin, he quickly said, "those puffy deep fried things!" 

I don't make puri often, as its deep fried, and I try to limit deep fried foods to once a month or less, but certain occasions just call for them. And although the day I made pumpkin curry wasn't a "special event" any day can be celebrated with these golden brown beauties! 

Here is what you'll need:
  • 1 cup whole wheat chapati flour 
  • approximately 4-8 oz of warm water 
  • 1 tbsp oil 
  • pinch to taste (about a pinch) 

Method: 
  • In a bowl, mix together whole wheat flour, vegetable oil & salt, and mix well 
  • Slowly add warm water, just enough to form a firm dough and knead till smooth. Be sure to add little water at a time! 
  • Knead the dough for a couple of minutes and set aside for 10-15 minutes. 
  • Divide into small balls about key-lime/golfball size, and roll out desired circles/rounds.
    • You can use a tortilla press *shown in video below* if you'd prefer 
  • Heat vegetable oil for frying, in a wok or kadai. 
  • Fry the puri one at a time, gently pressing them under the oil on the sides until they puff.
  • Turn and fry until golden brown & place on paper-toweled dish to absorb excess oil.

Here is a video where I show you how I made these! 




Popular posts from this blog

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yel...
Read more

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a ...
Read more

Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

By -
Image
Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi   Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year!  This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores.  I hope you give this recipe a try! If you do, please snap a pic and share it on my social media!...
Read more