How to make Perfect Oil free Puffed Poori
Oil free Puffed and soft poori is one of my all time favorite breakfast recipes which I love to have with baaji ( thick potato curry). Moreover this poori bhaji is a very popular Indian breakfast recipe too. Like idli sambar and chutney or masala dosa , poori and bhaji will be like by most of us. For making perfect poori, few key things are to be noted and i would like to share those things along with this wheat poori recipe. Many of my viewers had requested me to share this recipe as they are facing many problems while making poori at home. Some of those problems are as follows.
1. Poori is not puffing up while frying.
2.Poori is Absorbing more oil while frying.
3. Poori do not have a crisp texture.
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INGREDIENTS
Wheat flour - 2 cups
Semolina or Rawa - 2 tbsp
All purpose flour / maida - 2 tbsp
Sunflower oil - 2 tbsp
Boiled water - 1 cup
Salt
PREPARATION
Here is the video showing how to make Perfect Poori recipe
- Boil 1 cup of water in a pan and once it starts to boil, add salt.
- Combine wheat flour, semolina and maida in a bowl. Add oil to this flour mixture and combine well with your fingers.
- Then add the boiled water little by little and form a dough. The dough for poori must be tough only and do not make soft dough like chapati dough. But the dough must be Kneaded very well. Do not add more water than required even if the dough is tight.
- Spread a teaspoon of oil over the Kneaded dough and set aside covered for 15 minutes ( do not keep it for long. Just for 15 to 30 minutes only).
- Make small balls out of this dough, grease each balls with oil and flatten it using a chapati presser or flatten it using rolling pin. Do not make too thin or too thick poori.
- Heat oil in a wok for deep frying. The oil must be very hot and then make the flame to medium. Add each flattened poori and fry until both sides turn golden.
- Transfer it to a paper towel or tissue.
- Check the oil temperature before dropping the flattened poori. Do not fry the flattened poori over high flame or low flame.
- Serve hot along with baaji or potato curry.
Tips for making Perfect Puffed Oil free Poori
- Adding semolina to the poori dough makes it crisp and yet soft.
- Do not knead the dough with more water than required. The water must be very hot and you must knead the dough very well too.
- The poori dough must be a tough dough and do do not make the dough soft like a chapati dough by adding more water. If the dough is soft, the poori will absorb more oil while deep frying.
- Do not flatten the balls too thin or too thick.
- Do not let the flattened poori dry. Keep covered.
- Adding 1 tsp of sugar to the dough adds a nice texture to the fried poori.
- Greasing the balls with oil before flattening the balls is very important.
- Checking temperature for frying poori is very important. Do not fry over high flame or low flame but the oil must be hot enough to puff the poori.
Also please watch the video of "how to make soft idli with two yummy chutnies" below:
