Try this simple and easy recipe if proper tips and tricks are followed that make your lunch or dinner a bit different. Perfectly made puri not only puff up well when fried but also don’t soak up much oil.
Course Breakfast, Lunch
Cuisine Indian, Pakistani
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Calories 143kcal
Author Fareeha Raheel
Ingredients
For Making Dough
3CupFine flour (atta)
Salt as per taste
2tbspOil
Water as requiredlitter warm water
3tspSuji
Other Ingredients
Oil/Ghee for deep frying
Instructions
Making Poori Dough
Take a large bowl, sieve wheat flour, add suji, and salt.
Mix all the dry ingredients well.
Add oil and mix well with your fingertips, so everything is incorporated well.
Sprinkle water little by little and knead until a soft dough is obtained. It must be stiff and not soft or too moist. It must not be too dry or crumbly as well. It should be smooth and tight (NOT SOFT like roti or chapati dough).
Cover the dough and rest it for 30 to 45 minutes.
Remove the cover and press the dough again.
Making Pooris
Divide the dough into equal small lemon sized portions. Make smooth ball out of it.
Flatten it out between your palm and make disc and cover with clean cloth.
Apply oil to dough ball so that it do not stick with board and while frying, the oil stays clean.
Now with the help of your palm and finger tips, make disc. You can make use of rolling pin to roll the dough on rolling board.
Roll the dough about 6-8 inches diameter and thickness of 1.5 mm to 2 mm approximately.
Heat cooking oil in pan or kadai over medium flame for deep frying. When it is sufficiently hot check whether oil is hot enough by dropping a small amount of dough in it. If it immediately comes to the surface, oil is sufficiently hot.
Once hot, carefully slide rolled disc in oil and by very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
When the poori puffs up, flip and cook the other side till golden brown.
This entire process should not take more than 30 to 60 seconds.
Drain and transfer the poori out on a tissue paper or paper towel.
Similarly deep fry rest of the pooris.
Serve poori hot with a vegetable curry or sweet dishes like suji ka halwa aloo ki sabzi.
Notes
The dough for poori must not be sticky or loose i:e it must be a tight dough, that helps in puffing and soaking up less oil.
Use up the dough immediately and do not rest it.
Depending upon the stove and hotness of oil frying the poori on a medium high flame works well for me. Do test for first one before starting.
Using too much of suji or semolina can make the poori hard or the top layer can turn too crispy. You can use about 2 tsps per cup of flour.