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November 27, 2013

POORI RECIPE / HOW TO MAKE PUFFY POORI – BREAKFAST RECIPES

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poori recipe

Poori/Puri is an yummy breakfast recipe that is loved by all irrespective of their ages.I usually make poori for guests and in weekends.Raksha loves to eat this more than chapati.As we all know making puffy poori is a bit tricky.It has to be puffy at the same time it should be soft.Consistency of the dough,rolling the poori,oil temperature everything matters here.I have shared the tips and tricks based on my observation & from the cookbooks i read.Hope it will be useful for beginners.
If u are looking for poori masala without potato , please see this recipe.
Over to the recipe,
poori recipe

 

Poori recipe


Poori recipe Poori/Puri recipe- South Indian deep fried flat bread , kids favourite recipe !
Cuisine: Indian Category: Breakfast Yields: 8-9nos
Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes


INGREDIENTS
For dough
  • Wheat flour/atta - 1 cup
  • Melted ghee - 1 tsp
  • Sooji/rava - 1/2 tsp
  • Sugar – A pinch
  • salt - as needed
  • Water - as needed ( i used around 1/3 cup)
METHOD

  • In a wide bowl,take the flour.Add salt,a pinch of sugar,ghee and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard.
Puffy poori step by step
  • I used around 1/3 cup plus  1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling.
  • Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other.
poori step by step
  • Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till  the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.
Puffy poori step by step


POINTS TO NOTE

  • Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity.
  • Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit rava and try.It is completely optional.
  • Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use.
  • Dough consistency is more important.If u make it too hard or sticky,poori will be too  hard. If the dough is too soft , poori will become very soft.
  • If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well.
  • Do not rest the dough.Make puris immediately else it will drink more oil.
  • Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris.
  • Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole.
  • Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.
  • After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Puffy poori

Enjoy puffy pooris with potato masala or kurma Smile
poori with masala

 

16 comments:

  1. Superb puff puri Chitra..looks yummy and makes me tempting and hungry.....

    ReplyDelete
  2. Wow! Perfectly puffed....tempting pics

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  3. Superb, perfectly puffed pooris, love it chitra.... my all time fav

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  4. Wonderful and perfect puffy Poori , my fav......lovely!

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  5. perfect poori..i love the pictures....

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  6. wow.. looks gr8.. love the clicks.. nice tips too.. :)

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  7. Lovely pooris. So well explained.
    Thanks for sharing.

    ReplyDelete
  8. WOW! Poori looks awesome, very perfectly made.

    ReplyDelete

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