Poori recipe - Fluffy puri
Learn how to prepare a perfect puri, south Indian poori with step by step pictures and detailed instructions.
Servings: 8 Poori
Ingredients
- 1 cup Wheat flour
- ¼ cup Water + as needed
- ¼ teaspoon Sugar
- 2 teaspoon Ghee or oil Optional
- Salt
- Oil to deep fry
Instructions
- Take flour, sugar, oil or ghee (if adding) and salt in a bowl. mix well.
- Add ¼ cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
- Keep a side covered for 10 – 15 minutes and then again need to make it smooth without any cracks.
- Divide into equal sized balls (6 – 8). Roll out into circles. Not too thick, not too thin.
- Heat oil in kadai,until fume just starts to come.
- Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.
- Gently press the puri with the laddle when it tries to float on the top. Pour hot oil over the poori too. This will make it puff well.
- Turn over and cook for another 30 sec or until golden spots appear on the puri.
- Drain in paper towel.
Video
Notes
- Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
- I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
- Keep oil in kadai enough to deep fry. It is important in puffing puri.
- Oil should always be hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
- Adding a teaspoon of ghee while making dough also gives a nice flavour.
- Do not use newspaper or magazine to lay the spread poori as the print ink is not good for health. Instead, use a wide plate.
- Keeping spread poori for long time and then deep frying will not give puffed poori, so do not make more than 10-12 at a time and fry immediately.