Poori recipe | Puri recipe | How to make puffed poori

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. In a large bowl, mix the flour, salt, semolina and oil.
2. Add ¼ cup water gradually and form a stiff, tight dough, adding more water only as needed.
3. Smear ½ tsp oil on the dough, knead lightly and smooth into a ball. Do not over-knead.
4. Keep the dough covered at all times and rest it no more than 3 to 5 minutes before rolling.
5. Divide the dough into 8 to 10 portions and smooth each ball by rolling gently between your palms, without kneading.
6. Drizzle a few drops of oil on the rolling surface and spread it. Smear oil over a dough ball and flatten it.
7. Roll from the centre outwards into a round puri of moderate thickness, not too thick or thin. Make 5 to 6 at a time and set them aside without stacking.
8. Heat the oil on medium-high. Test it by dropping in a small piece of dough: it should rise immediately without browning. If it browns quickly, lower the heat slightly and let the oil cool.
9. Slide a puri gently into the hot oil. Leave it undisturbed until it rises halfway, then press gently with a perforated ladle so it puffs.
10. Flip the puri once it puffs and fry until golden and crisp on both sides, turning as needed to reach your preferred colour, from light to dark golden.
11. Drain on a steel colander and repeat with the next puri, making sure the oil is hot but not smoking.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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