Poori Recipe Crispy Fluffy Puri

Crispy and Fluffy Puri Recipe (Fried Indian Poori Bread)

WEBMay 26, 2019 · Here's a step-by-step breakdown -. Step 1 - Make the poori dough. Take the wheat flour, semolina, salt, carom seeds, ghee and …

Rating: 5/5(15)
1. Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.
2. Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.
3. Knead the wheatflour mix by adding water little by little until a stiff dough forms.
4. Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.

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Puri Recipe Poori Recipe (Crispy, yet Soft, Fluffy & Puffed)

WEBApr 12, 2021 · Slide the flattened puri carefully into the hot oil. Let it rise up a little from the bottom, and when it is almost halfway up, start pressing down on the top quickly, but gently, till the puri puffs evenly. When the puri has puffed, flip it to the other side, and fry till puri is light golden & crispy.

Rating: 5/5(6)

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Poori Recipe, How to Make Puri Swasthi's Recipes

WEBSep 13, 2023 · Add 1 cup whole wheat flour, ¾ teaspoon fine rava (semolina or suji) and 1/8 teaspoon salt to a mixing bowl. You can …

1. Mix together flour, salt, rava and oil in a large mixing bowl.
2. Drizzle a few drops of oil on the rolling area and spread it.
3. The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.

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Perfect Pooris Fluffy and Light as air! My Food Story

WEBNov 9, 2020 · Instructions. Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is …

1. Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is too dry and doesn’t come together, add more water a teaspoon at a time. The dough should be stiffer than roti dough, and should not be too pliable. At the same time, you shouldn't see any dried bits of dough. Once the dough has been kneaded well, add 1 1/4 teaspoon oil and knead again for a minute or two to get a smooth dough. Cover this with a cloth and set this aside for 5-10 minutes.
2. Once the dough has rested, roll it into a log and divide it into small gooseberry sized balls (slightly smaller than limes). Roll each piece of dough into smooth balls and then press it slightly. Repeat this till all the balls are formed and cover and set them aside.
3. Heat oil in a kadhai or deep pan for frying. To roll out the pooris, take one ball, dip it slightly in oil and roll it out into a circle to 1 mm thickness. Don't worry if you don't get the perfect circle - just make sure it's evenly rolled.
4. Make sure the oil is very hot. To check, take a small pieces of dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.

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