Goan Poi Recipe
A staple in every Goan household, Goan Poi (also called Goan Poee) is a soft, fluffy bread that’s typically enjoyed with flavorful curries or gravies. Made with a combination of maida (all-purpose flour), wheat flour, wheat bran, and active dry yeast, this bread carries a distinct texture and taste that’s both tender and satisfying. In Goa, it’s commonly sold on the streets in the mornings or found in nearly every bakery, making it an essential part of the local cuisine. Easy to prepare, Goan Poi makes the perfect accompaniment to a Goan meal. Try it with Goan Style Mushroom Shagoti or Aloo Vindaloo for an authentic Goan lunch experience.
Ingredients for Goan Poi
| Ingredient | Quantity |
|---|---|
| Maida (All-purpose flour) | 1 cup |
| Wheat flour | 1 cup |
| Wheat bran | 1/4 cup |
| Active dry yeast | 1-1/4 tsp |
| Sugar | 1/4 tsp |
| Salt | 1/2 tsp |
| Water (lukewarm) | 1 cup |
Preparation Time
90 minutes (for dough rising)
Cooking Time
10 minutes (baking time)
Instructions to Make Goan Poi
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Mix the dry ingredients: In a large bowl, combine the maida (all-purpose flour), wheat flour, wheat bran, active dry yeast, sugar, and salt. Stir them together until evenly mixed.
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Form the dough: Gradually add lukewarm water to the dry ingredients, little by little, while mixing with your hands or a spoon. Continue kneading until a smooth, elastic dough forms. The dough should not be too sticky; adjust water quantity if necessary.
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Let the dough rise: Coat the top of the dough with a little oil, cover the bowl with a damp cloth, and let the dough rest for about 2 hours or until it doubles in size.
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Knead again: Once the dough has doubled in size, knead it again to remove any air bubbles. Divide the dough into 12 equal portions.
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Shape the dough: Sprinkle some wheat bran on a flat surface or tray. Take each portion of dough and roll it into small, round balls. Place them onto the baking sheet and lightly press them down with your hands to form a slightly flattened shape. Let them sit for 1 hour, allowing the dough to rise again.
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Preheat the oven: While the dough is resting, preheat the oven to 220°C (425°F) for about 10 minutes.
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Bake the poi: Place the prepared dough rounds in the preheated oven and bake for 6 to 8 minutes. Keep a close eye on them as they bake. Do not bake for too long as this can cause the bread to become hard.
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Serve: Once baked, remove the Goan Poi from the oven and let it cool for a few minutes. Serve it warm alongside your favorite Goan curry such as Goan Style Mushroom Shagoti or Aloo Vindaloo for a delicious lunch.
Enjoy the comforting texture and flavor of this traditional Goan bread, perfect for dipping or savoring with your favorite Goan dishes!
Recipe Notes:
- The rising times for the dough may vary depending on the ambient temperature. If it’s colder, the dough may need additional time to rise.
- Be sure to not over-bake the bread, as it will lose its soft texture and become hard.
