All About Poori – Tuesday Tip
Pooris are an important part of festive occasions. It is made with whole wheat flour, salt, rava. It can be paired with white channa gravy or Potato Paneer Pea Curry. Here are simple tips which help you to to make perfect Pooris.
Here are simple tips which help you to to make perfect Pooris.
How to make perfect Poori?
Whole Wheat Flour – 1 cup
Salt – 1/4 tsp
Rava – 1/4 tsp
Sugar – 2 pinch ( powder )
Warm Milk for kneading dough – 1/4 cup + 3 tbsp
Oil or ghee – 1 tbsp
Oil for deep frying
In a wide bowl, sieve whole wheat flour, salt, sugar, rava, ghee or oil. Mix everything well and slowly add water. Start kneading a dough and it should be smooth and tight.
Cover the dough and let it sit for 10 minutes. After 10 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown.
Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Perfect Pooris are ready to serve.
- Making Pooris for Guests:
- Grease a wide plate with oil or ghee.
- Roll all the pooris as mentioned above. Place them on the greased plate. While placing do not overlap.
- Put a cling wrap on this and keep it in the refrigerator. This can be made 1- 2 hrs in advance.
- Just when all are ready to eat, heat the oil and start frying the pooris.
You get fluffy soft pooris.
- Do not make the dough very tight else while rolling it will not come smooth.
- Do not make it too soft else it will absorb oil too.
- Adding sugar helps in turning the puri to a nice golden color. Also, enhances the taste.
- Never use dry flour while rolling poori as a dusting. That flour will burn while frying and that burnt flour will stick to the poori.
- You can add ajwain or carom seeds to enhance the taste.
- Right temperature of the oil is important.
I hope these tips will help you to make perfect poori every time.
Categories: Tuesday Tips