Flavouredgoodness 
Winter has started, though late. And what could be a better time than to start relishing all those deep fried food, which you always desired for. Eating deep fried gives warmth to your body. So, today I will share how to make fluffy puri / poori.
Though we as a family like to have these pooris and other fried stuff, I don’t make so often. Actually very rarely, only when guests are at home. You know, what I mean little health conscious ;). But, sometimes, you have to let it go. Too much of consciousness will make you sick.
Poori or Puri is an Indian unleavened deep-fried flat bread, made with either wheat flour or all-purpose flour. Poori is a must have a food item in Indian wedding menu and special occasions.
Varieties of side dishes are served with poori, but aloo masala and poori is the most famous combo. In the north, you will find dry aloo / potato sabzi unlike, an aloo bhaji or gravy in the south.
Varieties of side dishes are served with poori, but aloo masala and poori is the most famous combo. In the north, you will find dry aloo / potato sabzi unlike, an aloo bhaji or gravy in the south.
Note :
- Adding rava makes the poori crispy, otherwise, it will be soft.
- Oil is optional, But kneading is important to form gluten, which allows it to puff.
- Roll the balls evenly. Don’t roll too thin, it will not puff. The thickness should be in between roti and paratha.
How To Make Poori with step-by-step photos:
- Combine flour and salt with a spoon or fork in a mixing bowl. Add oil. Knead well by adding water little by little. The dough should be stiff but smooth. Knead it for around 5-7 minutes.
- Cover it with a bowl or a kitchen towel. While the dough is resting for 10-15 minutes, you can proceed with preparing its side dish. After resting, start making lemon size balls. Keep aside.
- Roll these balls into 4 inches disc approximately. ( You don’t have to measure, just go by whatever size you want, but don’t exceed the size of frying pan. ;)) Finish with all the balls and keep it on a plate.
- Heat oil in a deep frying pan. I usually take very little oil needed for frying a puri. That way, I’m saving on gas, time and oil. Check the temperature, by dropping a small pea size dough in the oil, if it immediately pops up, that’s the correct time to fry.
- Start frying puris one by one. Slip in the puri slowly into the oil, increase the flame. When it’s about to float, start pressing against the puri with the back of the ladle. * it will make it puff. Lower the flame.
( Sorry for photos, didn’t come so clear) - Let it cook for few seconds until golden brown. Flip it over and fry till both the sides are done. Repeat the above steps with all the remaining balls. Serve hot.
Poori Recipe | Puri | How To Make Fluffy Puri
INGREDIENTS
|
|
INSTRUCTIONS
-
Combine flour and salt with a spoon or fork in a mixing bowl. Add oil.
-
Knead well by adding water little by little. The dough should be stiff but smooth. Knead it for around 5-7 minutes.
-
Cover it with a bowl or a kitchen towel. While the dough is resting for 10-15 minutes, you can proceed with preparing its side dish.
-
After resting, start making lemon size balls. Keep aside.
-
Roll these balls into 4 inches disc approximately. ( You don’t have to measure, just go by whatever size you want, but don’t exceed the size of frying pan. ;))
-
Finish with all the balls and keep it on a plate.
-
Heat oil in a deep frying pan. I usually take very little oil needed for frying a puri. That way, I’m saving on gas, time and oil. Check the temperature, by dropping a small pea size dough in the oil, if it immediately pops up, that’s the correct time to fry.
-
Start frying puris one by one. Slip in the puri slowly into the oil, increase the flame. When it’s about to float, start pressing against the puri with the back of the ladle. * it will make it puff. Lower the flame.
-
let it cook for few seconds until golden brown. Flip it over and fry till both the sides are done.
-
Repeat the above steps with all the remaining balls. Serve hot.
RECIPE NOTES
- Adding rava makes it crispy, otherwise, it will be soft.
- Oil is optional, But kneading is important to form gluten, which allows it to puff.
- Roll the balls evenly. Don’t roll too thin, it will not puff. The thickness should be in between roti and paratha.
