Poori recipe

Making poori dough Mix together flour, salt, rava and oil in a large mixing bowl

Pour ¼ cup water

Begin to make a little stiff & tight dough, adding more water as needed

(check video) Smear ½ tsp oil, knead lightly and smoothen the ball

Do not knead it a lot otherwise poori will turn soft and absorb oil while frying

Keep the dough covered all the time until the last poori is rolled

Do not rest the dough for more than 3 to 5 minutes

The longer it rests quicker the puffed puri will collapse

They will turn oily after frying

Divide the dough to 8 to 10 portions

Avoid kneading them

Smoothen all the balls by rolling them lightly in between your palms

Keep them covered in the bowl

How to make poori Drizzle a few drops of oil on the rolling area and spread it

Smear oil over the dough ball & flatten it

Begin to roll it evenly from the center to a round puri

It should not be too thick or thin

It must be moderately thick which helps the puri to puff

Make 5 to 6 puris and set them aside

Do not stack them

Begin to heat the oil on a medium high flame and continue to make rest of the pooris

Frying poori 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

If it browns quickly then reduce the flame slightly and allow the temperature to come down

Slide the puri carefully to the hot oil

Do not disturb until it rises half way to the surface

Quickly but gently begin to press down with a perforated ladle

This helps the poori to puff well

Once puri puffs, flip it carefully

Fry on the other side as well until golden and crisp

You can fry flipping too and fro once more until slightly crisp & to get the desired color – light golden to dark golden

Remove the puri to a steel colander

Fry the next poori the same way

Make sure the oil is hot enough, but not smoking before frying the next puri

Serve poori with potato curry, chutney or kurma