Goan Poee Recipe – Soft & Fluffy Whole Wheat Buns
Description:
Goan Poee is a traditional and delightful bread, made from a blend of whole wheat flour, all-purpose flour (maida), and wheat bran. Known for its soft and slightly chewy texture, this bread is an integral part of Goan cuisine, often sold in local bakeries or on the streets of Goa, particularly during the early morning hours. Paired with a variety of curries and gravies, Goan Poee makes a perfect accompaniment to any Goan meal. Whether you enjoy it with spicy Goan Style Mushroom Shagoti or with comforting Potato Vindaloo, this bread will surely elevate your meal.
Cuisine: Goan
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1 cup |
| Wheat Bran | 1/4 cup |
| Active Dry Yeast | 1-1/4 teaspoons |
| Sugar | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Water (lukewarm) | 1 cup |
Preparation Time: 90 minutes
Cooking Time: 10 minutes
Yield: 12 Poee Buns
Instructions:
-
Prepare the Dough:
- Begin by combining all the dry ingredients in a large mixing bowl or a stand mixer. In the bowl, add the all-purpose flour (maida), whole wheat flour, wheat bran, active dry yeast, sugar, and salt.
- Add lukewarm water to the dry ingredients, a little at a time. Mix everything together using a spoon or a mixer on low speed for about 5 minutes until the dough comes together.
- If using a bowl and kneading by hand, gradually add the water while stirring the mixture, then knead the dough until it’s smooth and elastic.
-
Let the Dough Rise:
- Once the dough is formed, apply a thin layer of oil to the top of the dough to prevent it from drying out.
- Cover the dough with a damp cloth or plastic wrap and place it in a warm area to rise. Allow it to rest for about 2 hours or until the dough has doubled in size.
-
Shape the Poee Buns:
- After the dough has risen, punch it down gently to release the air.
- Turn the dough out onto a flat surface and divide it into 12 equal portions.
- Shape each portion into a ball. Dust the balls lightly with wheat bran for a traditional finish.
- Roll each dough ball into a round disc, approximately 3 inches in diameter.
-
Second Rising:
- Place the flattened dough discs onto a baking sheet lined with parchment paper. Allow them to rise for an additional 1 hour, letting them puff up again.
-
Bake the Goan Poee:
- While the poee are rising, preheat your oven to 220°C (425°F) and let it heat for about 10 minutes.
- Once the poee have risen, place them in the oven to bake for 6-8 minutes, or until they are golden brown on top. Be careful not to overbake them, as they can become too crispy and hard.
-
Serve Hot:
- Once baked, remove the poee from the oven and allow them to cool slightly.
- Serve the Goan Poee hot, paired with your favorite Goan curries or even with a continental meal for a delightful fusion.
Serving Suggestions:
- Goan Meal: Serve the Goan Poee alongside classic Goan dishes like Goan Style Mushroom Shagoti or Potato Vindaloo for an authentic Goan dining experience.
- Continental Meal: Alternatively, serve with a creamy Cream of Pumpkin Soup and a hearty Walnut Mushroom Veg Bolognese for a delightful fusion of Goan and continental flavors.
Tips:
- Be sure to use lukewarm water to activate the yeast properly. Water that is too hot can kill the yeast, while water that is too cold will slow the rise.
- If you don’t have a stand mixer, kneading by hand is perfectly fine. Just ensure you knead for about 8-10 minutes until the dough is smooth and elastic.
- The key to the soft texture of the poee is the proper rise. Let the dough rest and rise fully before baking to ensure the poee comes out light and fluffy.
Enjoy the delightful taste of Goan Poee, a staple bread from the coastal region of India, right in your own kitchen. Whether you’re serving it with a spicy curry or using it to scoop up rich gravies, this bread will undoubtedly become a favorite in your household.
