Poori/Puri is an yummy Indian breakfast recipe that is loved by all irrespective of their ages. I usually make poori recipe for guests and in weekends. Raksha loves to eat this more than chapati. As we all know making puffy, crispy as well as soft poori is a bit tricky. It has to be puffy at the same time it should be soft. So I have used rava(suji) and ghee along with wheat flour. Rava/semolina helps to give crispy, puffy poori and ghee makes it soft.
Apart from the ingredients, consistency of the dough, rolling thickness of puri, oil temperature everything matters here. So I have shared the South Indian style poori recipe with tips and tricks based on my observation & from the cookbooks I read. I have also shared a full video recipe for better understanding. Hope it will be useful for beginners.Lets see how to make puffy poori at home with a video !
Before that check out the side dishes for poori and plan accordingly 🙂
To make perfect poori, wheat flour and water is enough. But here I have given a fool proof recipe to make soft poori for beginners with the above given ingredients. In a wide bowl,take the flour. Add salt, a pinch of sugar, rava, ghee and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour you use. Keep this as reference. Initially you may feel the dough little bit hard.knead well in between ur palms for few minutes. It will become smooth and soft. Do not allow the dough to sit for long time. Start rolling.
Make small lemon sized balls. Dust the balls in flour and make small sized poori of palm size. Use less flour for dusting. The thickness should be medium, not too thin like chapati. If you make it thin, puris won’t puff up. Arrange the pooris in a paper or a greased plate without overlapping each other.
Heat oil to deep fry. To check the right temperature of oil,put a small piece of dough. It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. 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 you drop the next poori .Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.
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 u break it with your hands.Some people soak the rava in little water before adding. If you add more quantity of rava, it would be good. But here it is not necessary as we are adding negligible quantity. 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 you make it too hard or sticky, poori will be too hard. If the dough is too soft, poori will become very soft.
If you feel, you 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 else the dusted flour will spoil the oil and will be settled as sediments. So dust only once. U can apply oil on the rolling board and make pooris.
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 you 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.
After you make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris. If the oil is too hot, switch off the flame for few minutes to reduce the heat. Else add some more fresh oil to reduce the heat. By doing this way, you can make pooris of even color till the end.
I tried to cook puppy. First time I failed. Then next attempt I conquered. Thank you Chitra Mom for disclosing the the secret of preparing Puppy Poori.
Hi Chitra, the aloo masala was perfect but the poori didn't turn out as expected. As soon as I put the poori sank n oil was bubbling. Out of 8, 3 poori puffed and the other just like chapati. Can u tell me why
Hi Chitra, thanks for sharing the recipe. I made the potatoes masala and puri. Potato masala turned out awesome but puris as soon as I put them in oil they sank and oil was bubbling. Out of 8, 3 were nice fluffy but the others were semi puffy. N not crisp. Do you know why?
Hi, If the oil bubbles and poori sank in oil, oil temperature must be low. Did u check the oil temp before dropping the poori.Poori should rise from oil as soon as u drop it.So check with a pinch of dough and procced. Puffing would be uniform if the thickness of poori is right. If its thick in one corner & thin in the other side, it won't puff up properly.Please check these points when u try it next time.Thanks for the feedback 🙂
Hi Chitra! Thank you so much for sharing this in depth details of making such a poori. I have made it exactly as per mentioned and the poori came out really superb.
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