Perfect Puffed Poori

Poori is the most favorite breakfast of most Indians. Every kid will love the perfect puffed poori and enjoy to break the poori with their finger... :D I have even seen some adults do that.  

Most of the times the poori will be puffy when they are hot but becomes flat and soggy within minutes so here in this post I am giving the tips which will make perfect puffed poori which will stay same for longer time. 

Let's get going with the recipe...  

INGREDIENTS

Wheat flour/atta - 1 cup

Melted ghee - 1 tsp

Sooji/rava - 1/2 tsp

Sugar – A pinch

salt - as needed

Water - as needed ( approx around 1/3 cup)

METHOD

In a wide bowl take the flour, salt, sugar, ghee and mix well to make a crumbly mixture.

Add water little by little and make the dough (check the note for perfect poori dough).

Initially you may feel the dough little bit hard but kneading well in between your palms for few minutes will make it smooth and soft.

Do not allow the dough to sit for long time. Make small lemon sized balls, dust the balls in flour and make small sized poori of your palm size.( check note before making) 

Heat oil to deep fry (To check the right temperature of oil,put a small piece of dough It should rise immediately at the same time it should not be browned.This is the perfect heat).

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

Serve hot with masala or any side dish of your choice. 

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 is to maintain crispness.The puffed poori won’t break till you break it, 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 u make it too hard or sticky,poori will be too  hard. If the dough is too soft , poori will become very soft.

*If u feel , u 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 as it spoiles the oil. 

*Thickness should be medium ie 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 u 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.

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