Poori / Puri recipe, How to make puffy poori
Author:
Yummy N Tasty
Posted on,
26, Aug 2015
10 K views.
6
3.5/5 ( 4 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50-60 mins
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Ingredients:
- Wheat flour/ Atta - 2 cups
- Roasted semolina( Rava/ Sooji) - ½ Teaspoon
- Sugar - 1 pinch
- Ghee - ½ Teaspoon
- Salt to taste
- Water as needed to make a pliable dough
- Oil to deep fry
Instructions:
- In a large bowl, mix together the wheat flour, semolina, sugar, ghee and salt.
- Add water little by little to the mixture, and mix until it comes together into a pliable dough. Set aside for 5-10 minutes.
- After that, make small lemon sized balls of dough and roll it out into small circles with medium thickness.
- Heat oil in a pan, deep fry the pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the poori to puff up.
- Fry one side till golden yellow then turn over and fry the same way on the other side.
- Remove from oil and keep it in a kitchen tissue paper.
Notes:
- Poori dough shouldn't be hard or very soft. Maintain a medium consistency.
- Adding sugar gives golden color to the poori.
- Do not rest the dough for long time. Make the pooris immediately.
- Thickness of the poori should be medium(slightly thicker than chappathi).
- Fry the pooris only after the oil is super hot. Adjust the heat, through out the frying process.
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Poori / Puri recipe, How to make puffy poori
Author - Yummy N Tasty |
Posted on - 26, Aug 2015 |
Recipe URL, https://www.yummyntasty.com/recipes/poori-puri-recipe-how-to-make-puffy-poori/ |
Cooking time - 50-60 minutes |
Serving - 4-5 person(s) |
Ingredients :
- Wheat flour/ Atta - 2 cups
- Roasted semolina( Rava/ Sooji) - ½ Teaspoon
- Sugar - 1 pinch
- Ghee - ½ Teaspoon
- Salt to taste
- Water as needed to make a pliable dough
- Oil to deep fry
Instructions :
- In a large bowl, mix together the wheat flour, semolina, sugar, ghee and salt.
- Add water little by little to the mixture, and mix until it comes together into a pliable dough. Set aside for 5-10 minutes.
- After that, make small lemon sized balls of dough and roll it out into small circles with medium thickness.
- Heat oil in a pan, deep fry the pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the poori to puff up.
- Fry one side till golden yellow then turn over and fry the same way on the other side.
- Remove from oil and keep it in a kitchen tissue paper.
Notes:
- Poori dough shouldn’t be hard or very soft. Maintain a medium consistency.
- Adding sugar gives golden color to the poori.
- Do not rest the dough for long time. Make the pooris immediately.
- Thickness of the poori should be medium(slightly thicker than chappathi).
- Fry the pooris only after the oil is super hot. Adjust the heat, through out the frying process.
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