Description
My first success in getting a puffed puri. Have been trying different recipes heard from Mom, MIL, Paati and Internet but did not get satisfied with the results. Yesterday, to my surprise, I got nice puffed poori. I see only the tips for puri in our site forum but not a recipe. So thought of sharing the info here as it might be helpful for someone till we get one from Mullai or other experienced members. I was not prepared to post the recipe, so please bear with the photos. my camera is not good to shoot at night.| Ingredients | |
|---|---|
| ¾ cup | Water (approximately) |
| 2 cup | Wheat flour |
| 1 tsp | Salt (or to taste) |
| 2 cup | Oil for deep frying |
| ¼ cup | Oil for kneading and shaping (approximately) |
| 1 tsp | Rava/sooji |
Instructions
- Add salt and rava to the wheat flour.
- Note: 3/4 cup water is an approximate measurement, dont use all the water at once.
- Add water little by little and knead the dough till you can combine all the flour into a bit stiff dough. Dont make a soft dough like we do for chappathi. Add little oil and make a nice round dough. Now you should be able to knead the dough without any flour sticking to your hand and there should not be any break on the outer side.
- keep the dough in a covered bowl for 20min.
- When you see the dough now, it should be a bit soft by absorbing all the water and oil.
- Press and knead the dough again for couple of minutes (you should be able to roll the dough and press the dough easily)
- Take oil in a cup and rub in your palms and make small balls from the dough. If you are not going to shape it immediately, put them under a damp cloth or kitchen towel, this helps it from becoming dry (taken this note from Mullai's parotta recipe)
- Only when you are ready to fry the pooris, knead the small balls to a nice round shape by applying only oil on both sides of the ball. Dont use any flour (maida or wheat flour) during the shaping process.
- You will get puffed pooris only when the shaped dough is not dry. so please make a note of it.
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Heat oil in a pan
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Drop the shaped dough into the oil. Once the first bubble comes up, gently tap on the top of the shaped dough so that puffing continues all over the dough. Flip onto the other side and fry till you see the golden brown color on both sides.
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Place the poori in a paper towel to drain the excess oil.
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Serve hot with potato masala.
Poori potato masala
Notes
Let me know how it works out for you and I shall continue using this recipe for myself again or correct my mistakes. Thanks for your co-operation.
Source
Amma, Paati, MIL, Internet
20 Comments
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poori jorayirukku!!! Thanx jeya for sharing!!
Sadhana Raveen
thanks, Sadhana 🙂
Jeya, good post… are you sure its 3/4 cup oil for kneading or is it a typing error???
I corrected it, Mullai. it shall be 1/4 cup approx. thanks.
Looks too good Jeya…fluffy pooris too tempting..can also knead with milk..will be very much tasty…
yes, I use milk for chappathi. milk use panna fluffy pooris varuma? will try.
Hi jeyalaksmi…super poori…yesaterday i did pooris for dinner with veg kurma….i do the same way.. as urs i do not dust the poori while shaping..gr8 job….nice…
Divya Mubarak
oh cool, thanks for confirming the recipe, Divya 🙂
i m sorry
i did not see properly
keep it up
no problem, selvi. thanks for the comment 🙂
dear if u add bit of rava to the flour it ll make u crispy nice poori
which dont absorb oil more like urs
tr out and reply
Nice attractive pics Jeya, good going. unga pooris nalaa vandhiruku, tks.
thanks, Seema 🙂
Dear Jeyalekshmy, Just coming out from my kitchen with ur hot poori for my dinner.I am so happy that it came very puffy & crispy. you really saved the day. one thing that I really noticed is when the oil is too hot the poori gets puffed quickly.& just for a taste I add a pinch of sugar(tip from one of my northy friend).anyways thanks a lot and really appretiate your mind for sharing this recipe .
OMG you reallyyyyy made my day, Meera :-):-) me all smiles 🙂 thanks a lot. ya thats right. thanks for pointing out. didnt know abt sugar though.
aaha, samatha vanthu comment sonnathu romba pidichu iruku. thanks 🙂
Jeya,
Thanks for the poori recipe.
I do the same way to get fluffy pooris, slight change, my mom says that for poori immediately after mixing the dough flatten and make puris. Soaking absorbs more oil.
Flattening procedure and dough of required consistency is important to make fluffy pooris.
Yours pooris look good. will try soon. Thanks for sharing.
Sure, Abhi. I will remember that. thanks for the comment.
Hi Meera, thanks for the quick reply 🙂 I did mention the wheat flour but somehow its not reflected in the recipe. I am trying again.
Dear Jeyalakshmi,
thanks for this recipe.but can u pls specify the quantity of wheat flour also.