March 17, 2017

Perfectly puffed up Puris? - Video Post

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I had posted the recipe of Methi Puris a few days ago with tips that will help you make the best Puffed up puris. Though many of us love to eat puris,the very thought of not able to get the correct puffiness in the Puris makes one not to make at home.
The points I am mentioning below are a NO FAIL method to get the best puffed puris. If you follow the steps correctly making Puris at home is a breeze.

I had a lot of offline requests asking me to post a video of making puris for better understanding.
I  have tried to do some justice in shooting the video while frying puris at home.Hope it helps all of you Poori Lovers :-) . Do give me a feedback on how did the puris turn out for you all.
This video if for plain puri but the tips hold good for any flavored puris as well.

Important Tips :
  1. Never use dusting flour while rolling out puris.This will prevent the puris from fluffing well and also will make the oil smoke a lot turning it black due to the residual flour getting sedimented/settled at the base. 
  2. Fill only 1/3rd  of the kadai with oil .Donot fill more oil since the chance of oil spilling is more  while frying which is dangerous.
  3. Oil has to be really very hot for the puris to puff up well. Maintain the same temperature throughout.
  4. Incase,you feel the temperature of the oil has gone down,increase the flame and wait until it becomes hot .Only then slip in the puri.Else you will end up with flat pooris.
  5. Fry only one puri at a time,this gives enough space for the puri to puff up in the kadai.
  6. Last but not the least,patience and multiple trials is the way to success. Don't lose heart if you dont get it right the first time.
  • Knead a soft and pliable dough using whole wheat flour and water. Knead it well,apply some oil on the dough and keep it covered for about 10 mins.
  • Pinch out small balls from the dough.
  • Apply some oil in your palms and make even shaped balls and make sure the oil coats the balls.
  • Apply some oil on the rolling pin as well. NO DUSTING FLOUR AT ALL.
  • Heat the oil in a kadai while you are rolling out the balls so that the oil reaches the heating point.
  • Maintain this heat through out the process of frying puris.
  • Roll out about 6-7 puris in a batch and keep it ready .
  • As the oil reaches the heating point,put in one rolled out puri and slowly press the center of the puri in the oil which will enable it to puff up well.
  • after about 30 seconds flip it over carefully and let the other side also turn golden brown.

1 comment:

If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!