SpicySpicy Served HotServed Hot
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Servings: 3 Preparation time:
  • For dough :
  • Wheat Flour, Whole-grain, Wheat flour(/atta ) 1 cup
  • Ghee, (Melted) ghee - 1/2 tsp
  • Semolina, Sooji, Suji, Rava (Sooji/rava )Semolina - 1/2 tsp
  • Brown Sugar, Sugar – A pinch (optional)
  • Salt, Common Salt, Rock Salt, Table Salt salt - as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - as needed ( I used around 1/3 cup)
  • Canola Oil, Vegetable Oil, Cooking Cooking oil ( to deep fry)

Instructions (Preparation Steps):

  • In a wide bowl,take the flour.Add salt,a pinch of sugar,rava,ghee and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard.
  • Puffy poori step by step
  • I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling.
  • Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other.
  • poori step by step
  • Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.
  • Puffy poori step by step
  • Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity.
  • Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit rava and try.It is completely optional.
  • Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use.
  • Dough consistency is more important.If u make it too hard or sticky,poori will be too hard. If the dough is too soft , poori will become very soft.
  • If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well.
  • Do not rest the dough.Make puris immediately else it will drink more oil.
  • Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris.
  • Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole.
  • Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.
  • After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Cook's Tip:
poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
If you misfired with the seasoning (and we all do that sometime!) and your curry is saltier than you like, don't throw it out. All you need to do is peel and cut a large potato in half and add it to your curry. It will absorb the extra salt!
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.


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