How to make poori
Most of my friends used to say the puri doesn't look like puri as in hotels. It is not puffed or cooked properly or becoming brown,etc...
Two main things while preparing puri is making of puri dough in correct consistency and frying in correctly heated oil.
How to prepare dough for poori
Take required amount of wheat flour, salt, water and mix well. Add water little by little so that flour will be mixed well and tight.
The flour has to be little tight when compared to chapathi dough. When you roll into small ball it should not crack.
Make small balls from the dough. Using rolling pin into small circles.It should be thin circles.
Puri should come in round shape then only it will look nice when you fry.
Heat the oil to correct temperature. You can check it out by dropping a small piece of puri dough. When you drop it should come up immediately.
While frying keep the flame at medium temperature so that puri won't became dark brown.
Leave few seconds time before deep frying the next puri.
After frying the puri (it will become fluffy) filter the oil in the kadai itself using the ladle.
Then transfer to tissue paper to remove excess oil. Puri won't consume more oil if the puri dough is tight and oil is heated well (it should not be smoky).
People might add soaked sooji rava to make the puri stiff, but I don't add. My puri's will be fluffy but not stiff so consume hot. My husband loves hot or even when it is soft and flat.
Take this with the potato side dish which we specially make for puri.
Most of my friends used to say the puri doesn't look like puri as in hotels. It is not puffed or cooked properly or becoming brown,etc...
Two main things while preparing puri is making of puri dough in correct consistency and frying in correctly heated oil.
How to prepare dough for poori
Take required amount of wheat flour, salt, water and mix well. Add water little by little so that flour will be mixed well and tight.
The flour has to be little tight when compared to chapathi dough. When you roll into small ball it should not crack.
Make small balls from the dough. Using rolling pin into small circles.It should be thin circles.
Puri should come in round shape then only it will look nice when you fry.
Heat the oil to correct temperature. You can check it out by dropping a small piece of puri dough. When you drop it should come up immediately.
While frying keep the flame at medium temperature so that puri won't became dark brown.
Leave few seconds time before deep frying the next puri.
After frying the puri (it will become fluffy) filter the oil in the kadai itself using the ladle.
Then transfer to tissue paper to remove excess oil. Puri won't consume more oil if the puri dough is tight and oil is heated well (it should not be smoky).
People might add soaked sooji rava to make the puri stiff, but I don't add. My puri's will be fluffy but not stiff so consume hot. My husband loves hot or even when it is soft and flat.
Take this with the potato side dish which we specially make for puri.
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