Puri or poori is one of the most common deep-fried unleavened bread made from the Indian Subcontinent. Learn how to make crispy fluffy puri, which are crisp on the outside and soft inside.
Made with just whole wheat flour, oil, salt, and water, this puffed-up pooris are always a party star and liked across all age groups.
Pooris are generally made for almost every festive occasion or for large gatherings. They are quick to make and stay good for a long time. In North India poori, chana, and halwa are offered as bhog for Ashtami or Navami puja during Navratri.
Pooris as travel food
The puris stay suitable for a couple of days and hence is generally enjoyed as a travel food. However, they are best enjoyed fresh.
Puris can be enjoyed as breakfast or as a part of your main meal. Typically served as a part of thali, they can be enjoyed with spicy curry, dry vegetables, or even sweet dishes like aamras, shrikhand, or absolutely anything.
I love it with some aloo bhaji and aamras or shrikhand. Yes, I like some salty or spicy food to go along with aamras poori. I love them the next day when I crisp them on a tawa or a griddle and enjoy them with my morning tea.
Pooris with whole wheat flour
Today I am sharing Sada Puri or simple whole wheat puris. They do not have any additions except for cumin seeds. Few add semolina or rava to make it crisp. I do not add it. However, I like this besan puri or masala puri. Whenever I make puri these 2 varieties are compulsory.
Varieties of Puris
Other varieties of puris I make are palak puri, beetroot puri, methi puri, pumpkin puri, etc. In this puri vegetables are mixed along with the dough. Then you can have dal or lentils mixed in the puris too. Another favorite is this Bedai, where dal mixture is stuffed in the puri.
Bhatura is another type of puri, in which the dough is made using all-purpose or plain flour or maida. Bhatura is typically enjoyed as a complete meal with chole and is called chole bhature. I make the perfect fluffy, soft yet crisp on the outside bhaturas without baking powder or baking salt in the dough.
Tips and tricks to make the perfect puris
- The dough should not be too soft or too tough. With softer dough, you would not be able to make even puris and the puris will absorb too much oil.
- If the dough is too tough, it might not puff up properly.
- Roll the puris as evenly as possible.
- Do not flip while rolling, it’s not required.
- I use oil to roll my puris and not dry flour. The dry flour dilutes the oil and I do not like it.
- The oil needs to be hot while making puris. For testing, if the oil is hot, drop a small portion, if it comes up instantly it is hot enough.
- The puris need to go in the hot oil, then wait for a few seconds, and then gently puff the puris with the back of the spoon.
- Once done flip and cook on the other side until golden brown. Do not turn in between.
- If your oil gets too hot, lower the temperature and wait for a few minutes.
- After some time raise the temperature again, or else the oil will get cold and puris will not puff.
- Do not overcrowd the wok while frying.
- Do not overfill the wok with oil.
Puris can be reheated in a microwave or a stovetop. I prefer to use a stovetop. In that way, I can control the texture while reheating. At times I keep it soft or like to crisp it.
Poori (How to make crispy fluffy puri?)
- For the Dough
- 2 Cups whole wheat flour
- 1 tablespoon oil normal temperature
- 1 teaspoon cumin seeds
- Salt to taste
- Water as required
- For Frying and Rolling Puris
- Oil for frying
- Extra oil for rolling and shaping puris
- In a large bowl add whole wheat flour.2 Cups whole wheat flour
- Add in salt, oil, and cumin seeds and rub into the flour.1 teaspoon cumin seeds, Salt to taste, 1 tablespoon oil
- Now slowly add water and knead it into a pliable dough.Water as required
- Keep it on a bit firm side as once rested the dough will soften a bit.
- Cover with a muslin cloth and let the dough rest for a minimum of 1 hour. Generally, around 2-3 hours is better.
- Divide the dough into lime size balls.
- Flatten the dough ball evenly in between your palms.
- Smoothen it as evenly as possible, so that while rolling you do not have any cuts.
- Use a drop of oil if required to help smoothen the dough.
Rolling the puris.
- Dip one dough ball in a little oil.Extra oil for rolling and shaping puris
- Roll the dough into a circular disc (puris) to a 3-4 inch diameter.
- Roll it as evenly as possible.
- Do not flip, it’s not required, and while frying we put it upside down. If you keep on flipping it will not puff up properly.
Frying the puris.
- In a wok add oil. Do not overfill the wok. Just add halfway or enough for frying.Oil for frying
- Heat the oil on a medium stove.
- Check if the oil is hot by dropping a small portion, if it comes up instantly it is hot enough.
- Once hot, slide one puri in the hot oil upside down. (The rolled side down).
- Wait for a few seconds.
- Once the puri starts coming up, gently tap it with the help of your spoon.
- This will help puff the puri.
- During this time, the puri would have been cooked on the bottom side.
- Once the puri is puffed up, flip it and cook it on the other side.
- Cook until it is golden brown.
- Take out the puri, by removing excess oil.
- Remove it in a colander or tissue paper.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are rough guidelines. One can adjust as per taste.
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