Poori is a deep fry common and famous breakfast recipes in India. It is usually prepared with wheat flour, salt and water. Though it is a simple and basic recipe, how to make puffy puri is a challenge !!!. Some tricks and tips have to be followed to make this delicious poori. This poori recipe is loved and liked by everyone from kids to elders irrespective of all age groups. Lets go the recipe..
1. Instead of wheat flour, Maida / All Purpose Flour can be used or both flours can be used in equal propotion.
2. Addition of sooji / rava, gives very crispy poori’s and the poori’s don’t break after it cools down also.
3. Sugar gives nice golden brown colour to the poori.
4. Half tsp of ghee can be added for flavour and softness when kneading the dough, but don’t add more.
5. The consistency of the dough is very important. If it is hard or sticky, the poori’s turn hard.
6. If the dough is soft, the poori’s absorb more oil.
7. If the dough is dry, just knead it, don’t add water.
8. After kneading the dough, just give 10 minutes resting time not more than that, else the poori’s absorb oil.
9. The thickness of the poori while rolling should not be thick or thin and it should be medium.
10. Also if there are holes in poori while rolling, the poori’s wont puff up.
11. Don’t use more flour when rolling, because the oil gets spoiled.
12. The oil temperature should not be fuming, else the poori’s turn dark brown and tastes bitter.
13. Also the oil temperature should not be low, just retain the temperature accordingly.