suji ki puri recipe | rava poori recipe | semolina poori bread with detailed photo and video recipe. an easy and healthy alternative to the popular wheat or maida based deep-fried bread made with semolina. it carries the same texture and properties of a traditional poori, but just that made with rava or sooji for a better experience. it makes an ideal combo meal when served with aloo gobi matar curry, but it can also be shared with any other types of curries like paneer and channa.
suji ki puri recipe | rava poori recipe | semolina poori bread with step by step photo and video recipe. deep-fried poori has always been one of the popular choices for most indian cuisine lovers. these are generally purpose-based bread and are typically served with best-matched curies like kurma, chole, channa and aloo bhaji sabji. most commonly, these poori’s are made with wheat or maida base, but it can also be done with other flour too and the semolina based suji ki puri recipe is one such variation.
well, you may wonder when we have a wonderful maida or aate ki poori, why we may need a rava poori recipe? there are so many answers for it, but i guess the main reason is the curiosity of exploring alternatives. perhaps, curiosity and exploring have contributed significantly to indian cuisine which has resulted in so many types of recipes, meals and combinations. the other main reason is the use of atta in fasting recipes. some consider wheat or maida is not allowed and prohibited during the fasting season. obviously, rava or semolina is the only alternative as rice-based recipes are also prohibited. hence, making a poori from rava or semolina became a popular choice. moreover, the end result of poori from rava did not disappoint anyone and hence it prevailed compared to the traditional one. in addition, the choice of curries was very similar to the wheat-based one and hence it is considered as an easy alternative to the wheat or maida based poori.
furthermore, some more additional tips, suggestions and variations to the suji ki puri recipe. firstly, i have used medium-sized rava or bombay rava that is used to prepare upma or uppittu. the size is perfect and also easily absorbs water to form a dense dough, that can be easily pinned to a loaf of cylindrical poori bread. secondly, the technique of deep-frying the poori in hot oil applies to this recipe too. before it is dipped the oil must be hot, and also once it is dipped start splashing oil on top of the poori so that it gets cooked at the top too. lastly, in this recipe video, i have shown the best combo curry for this poori, i.e aloo gobi matar. i personally like this combo, but you may serve it other types of curry of your preference.
finally, i request you to check my other types of roti naan bread recipes collection with this post of suji ki puri recipe. it mainly includes my other related recipes like saravana bhavana style poori kurma, poha paratha, green papaya roti, avalakki rotti, onion kulcha, aloo puri, roti tacos, chole bhature, poori, tandoori roti on tawa. further to these i would also like to add some more related recipe categories like,
suji ki puri video recipe:
recipe card for suji ki puri recipe:
suji ki puri recipe | rava poori recipe | semolina poori bread
Ingredients
- 2 cup rava / semolina / suji, fine
- ½ tsp salt
- 2 tbsp oil
- water, for kneading
- oil, for frying
Instructions
- firstly, in a large bowl take 2 cup rava. make sure the rava is fine, if your rava is coarse then just pulse in mixi to a fine powder.
- add ½ tsp salt and 2 tbsp oil.
- crumble and mix well until the flour turns moist.
- add water and start to knead the dough.
- knead to the slightly soft dough as suji will absorb the water.
- sprinkle 2 tbsp water, cover and rest for 20 minutes or until the rava absorb water well.
- knead the dough again forming a soft dough.
- pinch a ball sized dough and grease with oil.
- roll to a uniform thickness.
- drop the rolled dough into the hot oil.
- press until the puri puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the suji poori and is ready to enjoy with sabzi.
Nutrition
how to make rava poori with step by step photo:
- firstly, in a large bowl take 2 cup rava. make sure the rava is fine, if your rava is coarse then just pulse in mixi to a fine powder.
- add ½ tsp salt and 2 tbsp oil.
- crumble and mix well until the flour turns moist.
- add water and start to knead the dough.
- knead to the slightly soft dough as suji will absorb the water.
- sprinkle 2 tbsp water, cover and rest for 20 minutes or until the rava absorb water well.
- knead the dough again forming a soft dough.
-
pinch a ball sized dough and grease with oil.
-
roll to a uniform thickness.
-
drop the rolled dough into the hot oil.
-
press until the puri puffs up and splash oil to puff up fully.
-
flip over and fry until it turns golden brown.
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finally, drain off the suji poori and is ready to enjoy with sabzi.
notes:
- firstly, make sure to knead the dough really well adding water as required. else the dough will have cracks and poori will not puff up.
- also, if you feel it is difficult to bind the dough, add 2 tbsp maida or wheat flour while kneading.
- additionally, fry the poori in hot oil else the puri will not puff up.
- finally, suji poori will remain for a longer time, so you can prepare in advance and keep.