Editor's note: These instructions are excerpted from Julie Sahni's book Classic Indian Vegetarian and Grain Cooking. Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
In appearance, poori looks very much like phulka, the puffy bread baked over flame, except that poori has a beautiful sheen and is flakier because it is deep-fried and then cooked. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners, wedding banquets, and most festive occasions.
A word of caution: If you are planning to serve poori in a puffed-up state, you have to be sure to plan your menu carefully so that no other dish requires last-minute preparation, because poori will take about twenty to thirty minutes to roll and fry. Once fried, it must be served immediately.
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