Poori/Puri Recipe, How To Make Soft, Fluffy, Not-so-oily Pooris
Pooris are pretty easy to make. Yet to make perfect, fluffy pooris, that are soft & aren’t very oily, there are a few key things to take care of while making them.
Or else they tend to
- absorb a lot of oil while frying or
- get too hard or chewy on deep frying or
- don’t puff up while frying or
- burst while frying & flatten out immediately in oil.
Pressure points are highlighted in the recipe below to help you make soft, fluffy pooris. Find all the tips you need to make perfect pooris below.
Pooris are a popular Indian breakfast. Pooris are puffed whole wheat bread, deep fried in oil. The dough used to make pooris is unleavened. Pooris are popularly had with potato bhaji, vegetable kurma, aamras & umpteen number of other sides.
- 1/3 to 1/2 cup of water
- 1 cup wheat flour/atta
- 2 tablespoons of semolina/cream of wheat/sooji (chiroti rava/bombay rava)
- Salt to taste
- Oil for deep frying
Preparation Time: 15 minutes
- In a mixing bowl, add in water. Add salt & mix in to dissolve.
- Add wheat flour & mix well. Add wheat flour until it doesn’t take up any more flour.
- Add semolina & knead the dough well. Semolina should not soak in the water. Semolina helps make pooris crisp yet soft.
- Make a hard, tough dough. A stiff & tight dough. Not a soft one like that of chapati. Or pooris will absorb in oil on deep frying.
- And use the dough immediately to make pooris. The longer you let them stand, the more oil, they’ll absorb.
- Make small lemon sized balls of dough.
- Heat up oil for deep frying.
- While the oil gets hot, roll each dough ball into a small, round circle using a rolling pin. Do not make it too thin nor too thick. Use wheat flour to dust to help you roll.
- If you flatten out the dough too much, it’ll burst open on deep frying & will absorb in oil. Do not let the flattened out pooris dry, deep fry them immediately.
- Once, the oil’s rolling out, set it to medium & drop in a poori.
- The poori will start to puff up & float to the top.
- Give the poori a little push using your laddle in places it doesn’t puff up.
- Setting the flame to medium is important or the pooris will burst open on high flame & absorb in more oil. If the flame is on low pooris will absorb in oil too. Medium flame is the key to make perfect pooris.
- After frying couple of pooris, if the oil is too hot reduce the flame or turn off the flame for few minutes. If the oil gets cold then increase the heat for few minutes. Maintain the oil temperature (medium hot) by increasing or decreasing the heat through out.
- Once the poori is fully puffed up on one side, flip it & fry it on the other side for few seconds.
- Once it's properly fried on both sides & is golden in colour, remove it from oil & drain it on a blotting paper. Do not fry it for long or it gets crispy and hard with a darker colour.
- Serve it hot with a side of your choice. Pooris are best had while they’re hot, with time they get hard or soggy/oily.
P.S: Add a teaspoon of sugar if you like to the dough. Sugar gives that golden brown colour to pooris. My pooris in the pic above are white in colour, because we usually skip sugar. :)
Tags: poori, puri, how to make poori, poori recipe, Indian breakfast, Indian flatbread.