How to make Puffy Poori | Puri Recipe | Fluffy Poori recipe | Recipe to make puri with step by step instructions
Today let’s talk about how to make Puffy Poori | Puri Recipe also known as Indian fried bread, an essential part of Indian cuisine. My recipe of poori is refined flour free (maida free) and made without semolina(sooji).
This poori is very different from Crispy Masala Puri Recipe (Gujarati Farsi poori), a well known snack from Gujarati cuisine.
It is served as breakfast, main course or snack sometimes. The best combination to have poori with Jeera alu/Cumin potatoes and Shrikhand.
Poori/Puri a type of deep-fried bread is made from only 5 ingredients – unleavened whole-wheat flour, cumin, red chilli powder, salt and oil.
It’s mostly made on special occasions or on weekends in Indian homes. It’s quite similar to Bhatura, however the ingredients do vary for both.
A word about How to make Puffy Poori | Puri Recipe
To make poori/Puri, small portions of kneaded dough rolled in round discs are deep fried in hot oil. As soon as the rolled disc is submerged in hot oil it puffs up beautifully with lovely golden top.
Master the art How to make Puffy Poori | Puri Recipe
Craving perfectly puffed up crispy poori but haven’t quite mastered the technique yet?
Here’s the Perfect Poori with tips on how to make the dough for poori, how to roll the poori and best way to fry them.
Let’s understand the three important steps to making fluffy, crispy puris –
How to make the Dough + resting time
I make sure to make dough well in advance. In addition to that, moyan (adding oil while kneading the flour) plays vital role in puffed up poori.
The dough consistency should be of medium hard but easy to roll poori. Regarding resting time for the dough, I always knead it 30 minutes prior to frying.
How to roll out the puris
Once you make the dough, cover and rest it for required amount of time. And before rolling out the poori make sure to once again smoothen the flour by rolling it to and fro on kitchen counter top.
Pinch a small portion, smoothen between palms, flatten a bit and begin to roll.
The poori is always rolled a little thicker than Chapati. Make sure to roll it in equal shape from all around.
Or to save time make big round chapati and cut with sharp edge katori/bowl for equal size poori.
How to fry them so they puff up perfectly
The temperature of the oil plays an important role here. The oil needs to be smoking hot when you start deep frying the poori.
As you keep frying rest of the poori, the temperature of the oil will drop, so adjust the flame accordingly. If fried on slow flame it won’t puff up and soaks lots of oil.
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How to make Puffy Poori | Puri Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 1 Tsp Cumin
- 1 Tsp Salt
- 1/2 Tsp red chilli powder
- 1 table spoon Oil for the dough moyan
- ½ cup Water + extra if required
- 1 ½ -2 cups Oil for frying
Instructions
Kneading The Dough
- Let’s begin with kneading the flour first. For that, take a large bowl, and add wheat flour, cumin, red chilli powder, salt and oil. Mix well.
- The purpose is to mix dough with oil nicely (moyan). This is a key step to have puffed up poori.
- Next, add the water little by little and knead the dough.
- The kneaded dough must be smooth but tight. Apply oil all over, cover and rest the dough at room temperature.
- Before making poori, knead the puri/poori dough once again for a couple of minutes until it is smooth.
- Take a tiny portion from the poori dough, roll it between your palms to make it round ball, gently press it in between your palms.
- Next roll this in dry dough, shake off the excess and start to roll with rolling pin into a small circular shape. Do not roll them too thick or too thin.
Deep Fry
- Heat oil preferably sunflower oil or rice bran oil on a high flame. These oils will not smoke easily.
- Once it’s hot, gently hold the poori vertically above the kadhai and slip it into the oil from one side.
- Press the corner of poori lightly with a slotted spatula or a skimmer. Keep splashing hot oil over poori and it will immediately start to puff out.
- Then flip the poori other side and fry until it becomes golden brown on both sides.
- Deep frying of poori
- Once done, remove the poori from the oil using a slotted spoon and place it on a paper towel to drain the excess oil.
- Each poori should take about 25-30 seconds to cook. You can roll all the poori before hand like I do and fry them one after another.
- Or if you have someone to help, you can fry them as and when they are rolled out.
- Serve hot and enjoy.
Step by step instructions and pictorial presentation of How to make Puffy Poori | Puri Recipe
Kneading The Dough
Let’s begin with kneading the flour first. For that, take a large bowl, and add wheat flour, cumin, red chilli powder, salt and oil. Mix well.
The purpose is to mix dough with oil nicely (moyan). This is a key step to have puffed up poori.
Next, add the water little by little and knead the dough.
The kneaded dough must be smooth but tight. Apply oil all over, cover and rest the dough at room temperature.
Before making poori, knead the puri/poori dough once again for a couple of minutes until it is smooth.
Take a tiny portion from the poori dough, roll it between your palms to make it round ball, gently press it in between your palms.
Next roll this in dry dough, shake off the excess and start to roll with rolling pin into a small circular shape. Do not roll them too thick or too thin.
Once done, remove the poori from the oil using a slotted spoon and place it on a paper towel to drain the excess oil.
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Regards❤️
Lata
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