Poori Recipe-How to make Puffy & Soft Poori/Puri

Full video on how to make Puffy poori at home with tips and tricks. Please check this link for detailed poori recipe with step by step pictures.
Recipe here : https://www.chitrasfoodbook.com/2013/...

Full recipe with tips and tricks is also shared in the description below.
Note : Please enable CC option to see the subtitles for the first few frames. Sorry for the yellow font. I am unable to add voice over for this video.

INGREDIENTS (1 cup = 250ml )
For poori dough
Wheat flour/atta - 1 cup
Melted ghee - 1/2 tsp
Coarse sooji/rava/semolina - 1/2 tsp ( Use Upma rava, Do not use fine rava/ chiroti)
Sugar – A pinch ( optional)
Salt - as needed
Water - as needed ( I used around 1/3 cup)
Cooking oil - to deep fry (I used Refined oil)

METHOD - HOW TO MAKE POORI
In a wide bowl, take the flour. Add salt, a pinch of sugar (optional), rava , ghee and mix well to make a crumbly mixture. Add water gradually 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.

I used around 1/3 cup plus 1 to 2 tbsp of water. It may vary based on the flour you use. Keep this as reference. Initially you may feel the dough little bit hard. Knead well in between your 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 you make it thin, puris won’t puff up. Arrange the pooris in a paper or a greased plate without overlapping each other.

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 you drop the next poori. Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.

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/semolina is to maintain crispness.The puffed poori won’t break till you break it with your hands.Some people soak the rava in little water before adding. If you add more quantity of rava, it would be good. But it is not necessary here 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 you make it too hard or sticky, poori will be too hard. If the dough is too soft , poori will become very soft.
If you feel , you 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 i.e. 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 you 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 you make 2 –3 puri, 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, you can make pooris of even color till the end.


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