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Experience the authentic taste of Goa with Pauruti, a traditional Goan bread. Known for its soft, airy interior and a distinct, rustic crust dusted with wheat bran, this bread is the perfect companion for sopping up rich Goan curries like Vindaloo or Sorpotel. Simple to bake at home, it brings the warmth of a Goan bakery right to your kitchen.
Activate the Yeast
Prepare and Knead the Dough
First Rise (Bulk Fermentation)
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Experience the authentic taste of Goa with Pauruti, a traditional Goan bread. Known for its soft, airy interior and a distinct, rustic crust dusted with wheat bran, this bread is the perfect companion for sopping up rich Goan curries like Vindaloo or Sorpotel. Simple to bake at home, it brings the warmth of a Goan bakery right to your kitchen.
This goan recipe takes 130 minutes to prepare and yields 4 servings. At 378.95 calories per serving with 13.8g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or side.
Shape the Pauruti
Second Rise (Proofing)
Bake the Pauruti
Cool and Serve
For a 100% whole grain version, replace the maida with atta. You may need to add an extra tablespoon or two of water as whole wheat flour absorbs more liquid.
Add 2 tablespoons of mixed seeds like sesame, flax, or sunflower seeds into the dough during the kneading stage for added texture and nutrients.
For a version that pairs well with tea or coffee, add an extra tablespoon of sugar or 1 tablespoon of powdered jaggery to the dough.
The use of whole wheat flour and a wheat bran coating makes Pauruti a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
As a source of complex carbohydrates from whole grains, Pauruti provides a steady and sustained release of energy, making it a fulfilling accompaniment to any meal.
The fermentation process involved in making yeast-leavened bread can contribute to a healthier gut microbiome by introducing beneficial microorganisms and making nutrients more bioavailable.
One serving of Pauruti, which consists of two pieces, contains approximately 350-370 calories. The calories primarily come from the carbohydrates in the flour.
Pauruti can be a healthy part of a balanced diet. It is made with a good portion of whole wheat flour (atta) and wheat bran, making it a source of dietary fiber. Being baked, it is a healthier alternative to fried breads.
Yes, you can use instant yeast. Use the same quantity (1.5 tsp) and mix it directly with the dry ingredients (flour, salt). You can skip the separate activation step, but still use warm water to make the dough.
Both are traditional Goan breads. Pauruti is typically a softer, square-shaped bread with a bran coating. Poee is generally rounder, hollower like a pita pocket, and also made with whole wheat flour and bran.
Store leftover Pauruti in a bread box or a cloth bag at room temperature for up to 2 days. Avoid refrigerating it, as this can cause the bread to become dry and stale quickly.
The most common reason for dough not rising is inactive yeast. This can happen if the yeast is past its expiration date or if the water used for activation was too hot (killing the yeast) or too cold (not activating it). Always use lukewarm water and check the yeast's expiry date.