how to make puffy poori /puri recipe

Each person who have been nurtured eating perfect puffed up poori’s will surely have  pleasing memories of child hood days! an inevitable fabulous Indian breakfast dish.Making pooris at home is a celebration for kids!they accept only puffed up pooris on their plates as they are very particular in puncturing the pooris with their finger and enjoy letting the steam out.Pooris with halwa is a very exotic popular combo in Northern part of India particularly in the western side.The next popular combination in the North is poori with shrikhand!Coming to south mainly in Tamilnadu the most famed combination with poori is poori kilangu masala/potato masala.This potato masala is called as potato bhaji in the North.When kneading  it should be kneaded to stiff dough which is neither too hard or soft(it should be pliable)kneading process is more important to get perfect pooris,if we knead soft then when added to hot oil the pooris will not be cooked and will be doughy.

how to make puffy poori /puri recipe

INGREDIENTS:

Wheat flour/Atta/Gothumaimavu – 2 cup
Water as needed
Oil for frying
Salt to taste
2-3 tsp of oil for the dough

METHOD:

ADD FLOUR AND SALT IN A BOWL

MIX BY ADDING WATER

AFTER IT FORMS A MASS ADD LITTLE OIL

MAKE A STIFF PLIABLE DOUGH

MAKE BALL

ROLL

FRY IN HOT OIL AND POORIS ARE READY

1.In a vessel take wheat flour and needed salt to it mix by adding water little by little till it forms a mass.
2.Knead well and the dough should be a stiff not very soggy like we make for chappathi’s,So should add water carefully while kneading.In-between add 2 tsp of oil and knead.
3.Beat the dough for some time till it becomes smooth.
4.Rest for some time applying a tsp of oil.
5.Keep a kadai and heat oil.
6.Make balls and roll the dough and make poori’s.
7.The oil should be piping hot when you drop the rolled poori’s.
8.Turn on both sides take out golden and serve with potato masala.

how to make puffy poori /puri recipe

Print Recipe Pin Recipe

Total Time 30 minutes mins

Ingredients

  

• Wheat flour/Atta/Gothumaimavu - 2 cup
• Water as needed
• Oil for frying
• Salt to taste
• 2-3 tsp of oil for the dough

Instructions

 

• .In a vessel take wheat flour and needed salt to it mix by adding water little by little till it forms a mass.
• Knead well and the dough should be a stiff not very soggy like we make for chappathi's,So should add water carefully while kneading.In-between add 2 tsp of oil and knead.
• Beat the dough for some time till it becomes smooth.
• Rest for some time applying a tsp of oil.
• Keep a kadai and heat oil.
• Make balls and roll the dough and make poori's.
• The oil should be piping hot when you drop the rolled poori's.
• Turn on both sides take out golden and serve with potato masala.
  
• 

Notes

When rolling the dough it should be even so that it puffs up evenly when dropped in hot oil.
When you drop poori's in oil it should be piping hot so that it puffs up nicely.
The dough should be kneaded stiff to get perfect poori's.