Poori is a soft, fluffy and deep fried South Indian breakfast. The perfect poori can be a bliss. It should pop up like a balloon and also should absorb very less oil. Making a puffy poori is a little bit tricky. It is very important to know the right way to make it. This is one of my hubby’s favourite. But we like to have them in a while since it is not so healthy.
It is most often paired with poori masala in South India. It is also good with channa masala.
Wheat flour – 2cups
Sooji / Rava – 2 tbspn(soak in water for 10 minutes)
Salt – to taste
Warm water - as required
Oil – for deep frying
Mix flour, soaked rava, salt in a large bowl. Add water as required gradually to make a stiff dough.
Add few drops of oil and knead well for few minutes.
Cover the dough and let it to rest for 15 minutes or longer.
Knead the dough again and divide into equal sized balls.
Roll into a thin discs using rolling pin.
Heat oil in a kadhai. Deep fry the puri in hot oil for a minute. Adjust the flame as necessary.
Press gently on the sides with a spatula; this will help the Poori to puff up.
Fry till it is puffed and golden in colour, then turn over to fry the other side.
Remove it, drain and serve hot. Enjoy.
- Do not keep dough for a long time before making pooris, they may absorb more oil.
- If the dough is too soft pooris will absorb more water. Ensure that your dough is little harder than chapatti dough.
- For puffed poori, roll it to be very thin. Thick pooris will not puff well.
- If oil is too hot, it will absorb more oil.
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