Poori recipe | How to make puffed Poori | Puri recipe
Poori recipe, how to make puffed poori with step wise pictures and quick video. Poori is prepared by frying rolled wheat dough ball.
Ingredients
To make dough:
- 2 cups whole wheat flour
- 1 tbsp rava/sooji
- 1 medium glass of water approx. 200ml (preferably warm water)
- ½ tsp salt
- 1 tsp oil
To fry:
- Cooking oil enough to deep fry
Instructions
Recipe:
- In a mixing bowl, take rava or sooji . Add salt.
- Pour the warm water and soak rava for five minutes. This is very important ingredient. Once rava becomes soft, add wheat flour little by little and start kneading.
- If you feel dough is too sticky and soft, add some more flour and knead again. I recommend using fingers instead of spatula to get desired results.
- Make tight, stiff dough at the same time not too hard. If it is soft like chapati dough, then poori may not puff and becomes like papad.
- Add oil; knead again to make non-sticky dough. Apply some oil and cover with lid, keep aside for 15 minutes.
How to fry poori:
- Make even sized balls (big lemon size). Roll or press them by applying few drops of oil into a thick circle. Do not roll very thin.
- Heat enough oil to deep fry pooris.
- Check the temperature by dropping one tiny bit of dough. If it rises up immediately then oil is in perfect heat.
- Drop the rolled dough circle carefully into hot oil.
- Press gently and poori starts puffing up as shown. Flip and fry the other side.
- Each poori takes just a minute to cook, if oil is in perfect heat. Remove from the oil. Use slotted spoon to wiggle out excess oil.
- Serve hot with Poori masala. Potato masala/Poori bhaji is the perfect match.
Video
Notes
Tips/Notes: 1) Always cook poori on high flame. If the oil is of incorrect heat then poori absorbs extra oil and becomes soggy. 2) The texture of the dough is important to get puffed poori. Stiff and tight, oiled dough. 3) Do not use flour to roll. Instead, use oil to make poori. 4) Beginners, please be careful while handling hot oil. Slowly slide the dough from the corner of the frying kadai. 5) DO NOT SKIP ADDING RAVA. This is the most important magic ingredient to get puffed pooris and to retain the puffiness for a longer time.
Nutrition
Calories: 140kcal
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