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Hi everyone, Welcome to The Gourmet's Hut! In today’s video, we make perfectly puffy pooris using wheat flour and maida. Whether you’re a beginner or looking for an easy recipe, this video will guide you step-by-step to create soft, crispy pooris at home. From Punjabi-style poori to an ideal lunch box poori, I’ve covered all the tips and tricks! Stay tuned and learn how to make pooris that stay soft and fluffy!"
Learn how to make soft, puffy pooris with this easy recipe. We’ll be using a mix of wheat flour and maida to get the perfect balance of crispiness and softness. This poori recipe is ideal for beginners, and it’s perfect for serving in lunch boxes, or even as a side dish for your favorite curry.

Whether you’re looking for a Punjabi-style poori or a simple poori recipe for babies, this video will cover everything from start to finish. I’ll also share helpful tips to ensure your pooris turn out puffy every time! If you enjoy the video, don’t forget to like, share, and subscribe to The Gourmet's Hut for more delicious recipes!

Ingredients:

1 cup wheat flour
1 cup maida
Salt to taste
1 tsp ghee
Water (as needed)
Oil (for deep frying)
Instructions:

In a bowl, combine the wheat flour, maida, and salt.
Add 1 tsp ghee and mix it well with the flour.
Gradually add water to make a smooth but firm dough. Knead for about 5 minutes.
Cover the dough and let it rest for 15 minutes.
Divide the dough into small balls, roll them out into small circles, making sure they’re not too thin or thick.
Heat oil in a deep frying pan. Once the oil is hot, slide in the rolled dough.
Gently press the poori down with a slotted spoon. This helps it puff up. Fry until golden brown.
Remove and drain on a paper towel. Serve hot with your favorite curry or chutney!

Tips for Beginners:

Kneading: Make sure your dough is not too soft or too hard. It should be smooth but firm enough to roll.
Resting the Dough: Resting the dough for 15 minutes helps the gluten relax, making your pooris soft.
Oil Temperature: The oil should be hot but not smoking. Too cold, and the pooris won’t puff. Too hot, and they’ll burn.
Rolling: Don’t roll the pooris too thin, or they won’t puff up. Keep them medium thickness.
Pressing: When frying, press the poori gently with a spoon for even puffing.
If you found this video helpful, don’t forget to hit the subscribe button and turn on notifications to never miss a recipe from The Gourmet’s Hut! Happy cooking!"

Tips and Tricks for Beginners:

Oil Temperature: Ensure the oil is hot before adding pooris. You can test it by dropping a small piece of dough. If it rises quickly, the oil is ready.
Resting the Dough: Resting for 10-15 minutes helps make the dough easier to roll and gives the pooris a better texture.
Rolling Technique: Make sure to roll the pooris evenly, avoiding thin edges. Uneven thickness can prevent them from puffing.
Frying Time: Don’t overcrowd the pan when frying. Fry 1-2 pooris at a time for the best results.
Greasing: If the dough feels sticky when rolling, lightly grease the rolling pin with oil instead of dusting it with flour. Flour can burn in the oil and affect the taste.
This should help attract your audience and guide them in making perfect pooris!


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