Perfectly puffed up pooris are a real joy to the eyes and taste buds…
Pooris are fried wheat bread, very common in Indian cuisine served for breakfast or with other meals. Making puffed up pooris are not that hard, you just need to know a few tricks and you will turn into an expert poori maker.
Honestly, I wasn’t that good in making pooris. It’s not my fault, it’s just the pooris were hesitant enough to puff up and that made me weep like a baby.
I didn’t give up that quickly, I wanted to master the art of poori making. So, I tried making it a few times and realized that I was doing a few things really wrong. When I corrected those, all the pooris I’d made started to puff up like a balloon and it looked spectacular too. Yay, I rock!
For those who want to make perfect pooris, here I am sharing a few tricks:
- Poori dough should be a little hard (while chapati dough should be soft).
- Rolled poori dough shouldn’t be too thin, it should be slightly thick.
- The oil used for frying pooris must be hot. Before starting to fry, drop a small piece of dough into the oil if it comes to the top immediately the oil is hot enough.
- The dough should be completely submerged in the oil, so there should be enough oil.
- As soon as you drop the rolled dough into the oil, gently push and slide a slotted spoon all over the dough till it puffs up.
- For making crispy pooris: Add a couple of tablespoons of Semolina or rava to the dough.
When you follow these tricks and the recipe, you will make great pooris.
- Wheat flour or Atta- 1¾ cups
- All purpose flour- ¼ cup (or use flour for making bread)
- Semolina or Rava- 1 tbsp
- Salt- a few pinches
- Water- ¾ to 1 cup
- Oil- for deep frying
- In a bowl, combine the wheat flour, all purpose flour, semolina, salt and water.
- Knead well, the dough should be a little hard. Don't add too much water to make it too soft.
- Keep the kneaded dough aside for 10 minutes.
- Make small balls out of the dough.
- Before starting to roll the dough, heat enough oil in a saucepan for deep frying.
- Make sure to have enough oil, the dough should submerge in the oil completely.
- Cut a ziplock bag into two halves, make sure the bag doesn't have any writing on it.
- Place one of the halves on the board for rolling the dough, grease with non-stick cooking spray.
- Place the dough ball on it and cover it with the other bag half and roll the pin over it. This is to prevent the dough from sticking, also you don't have to use any flour to roll the dough.
- Roll the dough to small slightly thick round shape.
- Don't keep the rolled dough for too long, fry it as soon as you roll it.
- To check if the oil is hot enough: drop a small piece of dough to the oil, if it comes to the surface of the oil immediately the oil is hot enough.
- Carefully, drop the rolled dough submerged into the oil.
- Using a slotted spoon, gently push and slide the spoon all over the dough. This will encourage the dough to puff up.
- After it's completely puffed up, flip it over and fry it for a few seconds.
- After the poori has turned golden in color, remove from the oil and transfer to a plate lined with paper towel.
- Pooris should be served hot to retain the puffiness, it will loose its puffiness when it turns cold.
- Pooris can be served with chicken or beef or mutton roast or with vegetable stew or potato masala.