POORI RECIPES / HOW TO MAKE POORI / PURIS /PLAIN POORI

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POORI RECIPES / HOW TO MAKE POORI / PURIS /PLAIN POORI

ABOUT POORI /PURIS

About Puri

Different types of dishes are made in different regions of India, out of which, by preparing different types of dishes in the morning breakfast, people get proper amount of nutrients by going to their schools, homes, offices etc.

Among the dishes eaten in the morning, Puri is very famous, people make different types of puris etc. and include them in their food and get the nutrients obtained from them as well as get plenty of delicious food

Puri is a famous breakfast in the whole of India, which people eat with great fervor, so in this recipe, how Puri is made and how to make a puffed crispy Puri by adopting the process of making it, you will be shown well through the image and article

So that you can also enjoy this dish with proper tips

To make Puri, soft dough is kneaded with wheat flour, oil, salt and water and it is fried by adding a lot of oil in the pan Puri is made with different ingredients along with plain Puri in which some ingredients are used to make them more tasty. Puri is also known by different names in different places like in Bengal Puri is called Luchi and in many places some semolina is also mixed with wheat flour to make Puri which makes it more crispy but its quantity is also taken care of properly.

HOW TO MAKE POORI /PURI

HOW TO MAKE POORI / PURI

MAKE THE DOUGH-

Ingredients:

1 1/2 Cups Wheat Flour
1 Tsp Semolina (sooji / rava ) optional
1 Tsp Salt (according to taste)
1 Tsp oil
¾ Water (adjust as needed)

Oil for frying

INSTRUCTIONS

1- Put wheat flour, salt, semolina, oil in a large clean vessel and mix well

2- Now add water to this dry material little by little as per requirement

3- Add water in such quantity that the dough is neither too hard nor too soft, if it is too soft then the puri will not be made and if it is too hard then the puri will start to taste very hard

4- To make the kneaded dough of puri soft, apply a little oil on the dough properly and keep it covered for some time

5- Mix the dough a little with it It becomes a little soft and the puris start rolling well

6- Do not keep the kneaded dough covered for more than 5 minutes to make it later. By keeping it for a longer time, the puris start absorbing more oil when they are fried.

7- Now make equal amounts of dough balls from this kneaded dough and keep them aside. Make a circular shape of each puri and keep it on one side.

8- Heat the oil well in the pan and fry the puris one by one in the hot oil. Drain the oil well and keep the puris on a napkin or cotton cloth so that it absorbs the extra oil.

9- While making the puri, keep pouring a little oil on the puri and in this way the puri gets oil from the top as well, due to which it starts cooking from the top as well and in this way it starts puffing up. After this, turn the puri upside down in the oil and fry it.

10- If you want your puri to be completely puffed up, then While making puris, the thickness of the edges and the middle is kept equal.

11- After making 6 to 7 puris in this manner, spread them separately and do not place them on top of each other.

HOW TO FRY A POORI /PURI

HOW TO FRY A POORI

1-While making puris, some things should be kept in mind. First of all, whenever puris are put in oil, the oil should be hot enough. If it is too hot, there is a possibility of the puri burning. If the oil is too hot, the oil starts drying up and it also takes a lot of time to make the puri.

2- That is why whenever puris are made, one should check the oil by putting a little dough ball in the oil to see if it is hot enough or not.

3-While making puris, first of all, after heating the oil properly, the flame should be made medium. And when 5-6 puris are made continuously, once again the flame should be increased and the process of making puris should be continued on medium flame.

4-If while making puris, they start becoming too brown, then work should be done immediately. In this way, puris can be saved from burning.

In this way, you can serve hot puris with potato curry, any type of tomato chutney or mint chutney, etc. you can enjoy it by eating it

PRO TIPS

PRO TIPS

1- If too much semolina is added while kneading the dough for Puris, then it makes the Puris hard, so semolina should be added in small quantity only

2- If the Puri dough becomes too hard, then it can be softened by adding little water as per the requirement, but knead it well so that the water gets completely absorbed in the dough

3- Similarly, if the dough becomes too soft, then add some dry flour to it and knead the dough well so that enough dough is prepared to make Puris

4- Do not keep the dough kneaded for too long, due to which the Puris made from the dough become soft and also start absorbing excess oil, so whenever you make Puris, knead the dough 10 minutes or 5 minutes in advance and let it rest for 5 minutes and then make Puri.