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Step-By-Step Guide To Making The Crispiest Pooris

Step-By-Step Guide To Making The Crispiest Pooris
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It is the most commonly made bread in Indian homes during a celebratory occasion. Whether it is being paired with aamras during the mango season or with shrikhand or the classic potato curry, this deep-fried, small puffed up bread can be eaten for breakfast as well as lunch. The poori dough is made with different variations- some are made with plain whole-wheat flour, some with a mix of semolina to add a crunchy texture & some poori recipes contain milk instead of water to make puffed yet soft pooris. One key tip if you’re a beginner at deep-frying pooris, keep in mind, the dough of a poori should always be harder than chapati dough.

And, we have the perfect poori recipe that is not only super crispy yet soft but also one of the yummiest recipes ever!

Ingredients:

2 cups Wheat Flour

1/2 cup Rava

1 tsp Salt

1/2 tsp Sugar

1 tsp Oil

Oil for frying

Step 1: In a bowl, take 2 cups of whole wheat flour.

Poori-recipe

Step 2: Now add the rave to the wheat flour.

Poori-recipe

Step 3: Add 1 tsp salt & 1/2 tsp sugar. Although adding sugar is totally optional.

Step 4: At this stage, add 3/4 cup water. Remember, the poor dough has to be tougher than chapati dough. A thicker dough is one of the reasons that will give a fluff in the poori.

Poori-recipe

Step 5: Knead the dough with minimal water but also keeping in mind that it comes together and is not dry. Poori-recipe

Step 6: Once the dough is kneaded, cover it with a tsp of oil so that it stays moist.

Poori-recipe

Step 7: Cover the dough with a moist cloth and rest it for 30 minutes before using.

Poori-recipe

Step 8: Heat 2 cups of oil in a kadhai. Make sure that the oil is really hot.

Poori-recipe

Step 9: Divide the dough into lemon-sized balls while the oil is heating.

Poori-recipe

Step 10: Roll out the dough in thick discs, smaller & thicker than chapati/roti.

Poori-recipe

Step 11: The perfect way for the poor to fluff up is once the poori is slid into the oil from the corner, start pressing one side of the poori with a strainer ladle. Immediately the poori will fluff up.

Poori-recipe

Voila! There you have the perfect, crispiest and yummiest pooris that go well with numerous curries, chutneys and pickles. Enjoy!

Shreya Jalavadia

Shreya Jalavadia

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