Poori/Puri Recipe, How To Make Soft, Fluffy, Not-so-oily Pooris
Pooris are a popular Indian bread that is eaten with a variety of dishes. They’re soft, fluffy and not too oily. This recipe will make you the talk of the town!
Poori/Puri is a popular Indian bread that is made from a fermented batter of rice and wheat flour, which is then fried in oil. The batter can be made with milk or water. This recipe for Soft, Fluffy, Not-so-oily Pooris uses milk instead of water to make the dough. Read more in detail here: how to make soft puri with milk.
Pooris are a simple dish to prepare. However, there are a few important factors to keep in mind while creating beautiful, fluffy pooris that are soft and not too greasy.
Otherwise, they have a tendency to
- absorb a large amount of oil while cooking or
- Deep frying may make food overly firm or chewy, or it can make food too soft.
- When cooking, don’t puff up or
- While frying, they explode and flatten out instantly in the oil.
The pressure areas in the recipe below have been underlined to assist you in making soft, fluffy pooris. Below are all of the tips you’ll need to create excellent pooris.
Pooris are a popular morning dish in India. Pooris are deep-fried puffed whole wheat breads. Pooris are made using unleavened dough. Pooris are often served with potato bhaji, vegetable kurma, aamras, and a variety of other side dishes.
- a third to half cup of water
- 1 cup atta (wheat flour)
- 2 tbsp. semolina, cream of wheat, or sooji (chiroti rava/bombay rava)
- season with salt to taste
- For deep frying, oil
Time to prepare: 15 minutes
Method of Preparation:
- Fill a mixing basin halfway with water. Mix in the salt until it dissolves.
- Mix in the wheat flour well. Add wheat flour until it is no longer absorbent.
- Add the semolina and knead the dough well. Semolina should not be allowed to soak in water. Semolina aids in the crisping and softening of pooris.
- Make a firm, hard dough. A dough that is firm and compact. It’s not a soft one like chapati. If you deep fried the pooris, they will absorb the oil.
- And make pooris using the dough right away. The more time you leave them out, the more oil they will absorb.
- Make tiny dough balls the size of lemons.
- Heat the oil in a deep fryer.
- Roll each dough ball into a tiny, round circle with a rolling pin as the oil heats up. Make it neither too thin nor too thick. Dust with wheat flour to make rolling easier.
- If you flatten the dough too much before deep frying, it will break open and absorb the oil. Do not allow the flattened pooris to dry up before deep frying them.
- Set the heat to medium and drop in a poori after the oil has started to roll out.
- The poori will puff out and float to the surface.
- Use your laddle to give the poori a little shove in areas where it isn’t puffing up.
- Setting the heat to medium is crucial, since high flame would cause the pooris to break open and absorb more oil. Pooris will absorb oil even if the flame is turned down low. To create excellent pooris, use a medium flame.
- If the oil becomes too hot after frying a few pooris, lower the heat or turn it off for a few minutes. If the oil becomes too cold, turn up the heat for a few minutes. Maintain a medium-hot oil temperature by gradually raising or lowering the heat.
- Flip the poori when it has completely puffed up on one side and cook it for a few seconds on the other side.
- Remove it from the oil and drain it on a blotting paper after it has been thoroughly cooked on both sides and is golden in color. If you cook it for too long, it will become crispy and hard, and the color will darken.
- Serve it with a side of your choice while it’s still hot. Pooris are best eaten hot, since they get hard or soggy/oily as time passes.
P.S. If desired, a teaspoon of sugar may be added to the dough. Pooris get their golden brown color from sugar. Because we generally avoid sugar, my pooris are white in color in the photo above.
Tags: Indian breakfast, Indian flatbread, poori, puri, how to make poori, poori recipe
Pooris are a type of Indian bread that is made from wheat flour and water. The dough is rolled out into thin, round discs, which are then cooked on a griddle or tava (a flat-bottomed frying pan). Reference: how to keep poori puffed for long time.
Frequently Asked Questions
How do you fry puris with less oil?
You can use a frying pan instead of oil.
Why are my puris not fluffy?
Your puris are not fluffy because they are not cooked to the proper temperature.
Can we make Puri in mustard oil?
Yes, you can make Puri in mustard oil.
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