How To Make Soft And Puffy Poori | How To Make Poori | Tips For Puri | Poori Recipe

How To Make Soft And Puffy Poori | How To Make Poori | Tips For Puri | Poori Recipe
How to make fluffy poori
  • Poori is Indian unleavened fried bread. The main ingredients that go into poori recipe are whole wheat flour and salt. Poori or Puri is popular all over India although the recipe of poori originates from North India. Since poori is made by so many you may be wondering why another blog and video on how to make poori. The key is tips for puri-making that we have shown. Making pooris is easy but a bit tricky as you can goof and end up with flat pooris or hard pooris or too soft pooris. We have shown how to make perfect pooris with all the secret tips and tricks explained in detail.
  • Poori is eaten as breakfast as well as lunch or dinner. Such is its versatility! Pooris are very tempting and are an exception to the general thumbnail of eating less oily foods for breakfast.
  • Pooris can be had with a wide variety of accompaniments like lauki ka bharta, srikhand, suji ka halwa or sheera, kurma, poori masala or aloo ki sabzi, any pickle like Andhra mango pickle or instant mango pickle or lemon pickle. It is served as Prashad in many temples along with kheer. It is relished with chole too. Pooris are also served during festivals, weddings, parties, and functions.
  • Traditionally, wheat flour, salt, and water were all that were used to make pooris. But, adding a little semolina or Rava gives a crisp texture to the pooris.
  • This poori recipe gives slightly crisp, fluffy and soft pooris which do not absorb much oil.
  • Are Pooris nutritious or good for health? The answer is no because it is deep-fried. But making it at home, with fresh ingredients in clean oil does reduce the damage to health. Also, you can choose to have a nutritious accompaniment with it like a good vegetable stew.
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Serves 2 (8 pooris)

Step by Step Pics

  • To a wide mixing bowl, add ingredients other than oil first.
  • mix well
  • Add 1/2 tbsp of oil
  • After adding oil, mix well for 2 minutes until it becomes crumbly.
  • Add 1/3 cup water little by little.
  • Knead the dough for at least 10 minutes.
  • Make pooris immediately after kneading the dough.
  • Apply a little oil in your palm and fingers
  • Pinch small portions of the dough and make balls
  • Apply oil on the poori dough balls
  • Roll the pooris evenly and do not dust with flour but use a little oil while rolling.
  • Now heat oil. Drop a small portion of the dough into the hot oil. If the dough rises up immediately it means the oil is hot enough to fry the pooris.
  • Add the poori into the hot oil
  • Press gently with a ladle continuously. The pooris will puff up. Flip to the other side. This will take a total of 2 minutes.
  • The oil in which the pooris are fried has not become muddied by the flour and will remain clear throughout.
  • Now let us see what happens when we dip the poori in the dough before frying.
  • It is very easy to make the pooris now with the rolling pin after dipping in the flour.
  • When we add this poori into hot hot oil it fluffs up very soon.
  • But after frying just 4 pooris dipped in flour look at the oil. Oil is muddied.
  • That is why I prefer to make pooris without dipping into flour.
  • We enjoyed these amazingly soft and puffy pooris with South Indian restaurant style aloo ki sabzi

Poori Recipe:

Ingredients:

  1. 1 cup/ 125 grams wheat flour
  2. 1 tbsp Rava / semolina
  3. 1/2 tsp salt
  4. 1/2 tsp sugar
  5. 1 tbsp oil for kneading dough
  6. oil for deep frying

Procedure:

How to make poori dough:

  1. To a wide mixing bowl, add wheat flour, salt, sugar, and rava. Mix well.
  2. Now add 1 tbsp oil and mix for 2 minutes until the mixture becomes crumbly.
  3. Add 1/3 cup of water little by little. The dough should be a bit stiff as otherwise,  pooris will not fluff up and will also absorb more oil
  4. Knead dough for at least 10 minutes 

How to make poori

  1. Make pooris as soon as possible, preferably immediately. Else they will absorb more oil and we will end up with oily pooris. Also, the pooris will lose their puffiness sooner. Also see that pooris are even in thickness
  2. Apply a little oil in your palm and fingers and pinch small portions of the dough and make balls 
  3. Apply oil on the poori dough balls as they can otherwise turn dry.
  4. Begin to roll from the center evenly to make round pooris. Do not roll too thin or too thick. Moderately thick pooris puff up well.
  5. Do not dust with flour but use a little oil while rolling. The oil in which the pooris are fried will not become muddied by the flour and will remain clear throughout.
  6. Begin to heat oil for deep frying the pooris.
  7. Make batches of 5 to 6 pooris at a time.

Frying the poori

  1. The oil should be hot at first. later while frying keep the fame medium.
  2. When the oil is hot, drop a small portion of the dough into it. If it rises up immediately the oil is hot enough to fry the pooris. 
  3. Add the poori into the hot oil 
  4. Press gently with a ladle continuously.  The pooris will puff up. Flip to the other side. This will take a total of 2 minutes.
  5. Even after frying 4 pooris, the oil looks clear. This is because we had not dipped the poori into flour while rolling.
  6. Now test what happens when you dip the dough ball in flour while rolling. It is easier to make the pooris. After being dropped into the hot oil, the pooris fluff up faster too. But look at the oil after frying 4 pooris. The oil looks muddied because of the flour particles settling at the bottom. That is why I prefer not to dip the poori ball into flour.

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