How
to make PERFECT PURI (With all possible Tips, Do’s & Don’ts)” Recipe
Recipe
Cuisine: Indian | Recipe Category: Bread
Prep Time: 10 mins | Cook time: 10 mins | Serves: 3-4
Prep Time: 10 mins | Cook time: 10 mins | Serves: 3-4
Make sure to look all the related tips, do's & don't of
the recipe.
HOW
TO MAKE PERFECT PURI :-)
Step-1 In a bowl, add the wheat flour, melted
ghee, semolina (FOR
CRISPY PURI), salt (IF LIKE SALTY TASTE). Mix them
well.
Step-2
Now slowly add Water.
Step-3 Most important step for Perfect puri
is to knead well.
The dough should
be a little hard (Hard Than chapati dough ).
Don't add too much water to make it too soft.
Step-4
Cover & Keep the kneaded dough at rest for 10 Minutes (TO SET).
Step-5
Make small balls out of the dough.
Step-6
Before starting to roll the dough, heat
enough oil in a kadhai for deep frying.
Step-7 Carefully, drop the rolled dough
submerged into the oil.
Step-8
Using a slotted spoon, gently push and
slide the spoon all over the
dough. This will encourage the dough to puff up.
Step-9 After it's completely puffed up,
flip it over and fry it for a few
seconds.
Step-10
After the puri has turned golden in
color, remove from the oil and
transfer to a plate lined with paper towel.
TIPS:
PERFECT
PURIES
1- Add
water little by little so that flour and water incorporate slowly.
2- For
making lil more crispy puris: Add Tablespoons of Semolina or rava to the dough.
3- Adding
a pinch of sugar gives a nice golden color to the puri. But it is optional to
use.
4- Addition of ghee keeps the puri soft and gives a
nice flavour. But do not add more than the mentioned quantity.
5-You can also add a teaspoon of hot oil while
kneading the dough. Oil will help the dough not to dry out and forming a crust.
6- You can also use a food-processor to make the
dough.
7- Dough consistency is more important. If u make it
too hard or sticky, puri will be too
hard. If the dough is too soft , puri will become very soft. If u feel ,
u have added very less water and the dough is too tight, beat the dough well
for few minutes. It will become soft.
Then make puris. It will come out well.
8-If you use too much of wheat flour for dusting
then while deep frying the wheat flour particles get fried and burnt in the
oil. These burnt particles then settle down at the bottom and stick to the
later batches of puris.
9-The dough should be slightly stiff so that less
amount of wheat flour can be dusted on the puris while rolling.
10- Divide the dough into equal small balls.
11-Try to use minimum amount of dry flour for
dusting, if using more dry flour, puri will become lil hard.
12-Roll it out with a rolling pin to form even round
discs.
13- Roll the dough to small slightly thick round
shape. The thickness should be medium, not too thin like chapati. If u make it
thin, puris won’t puff up.
14-Make sure there are no holes while u roll. Puris
won’t puff up if there is a hole.
15-Do not rest the dough. Make puris immediately
else it will drink more oil.
16- Arrange the puris in a paper or a greased plate without
overlapping each other.
17- Test the oil by putting in a small ball of dough
to see if the oil is ready. The little ball of dough should go to the bottom
and then after a few seconds float to the top of the oil. The oil is then
ready.
18- If the puris do not puff up, then either the
dough has not been kneaded well or the puris have not been rolled out evenly or
the oil is not hot enough.
19-Ensure that the oil is neither too hot nor cold.
if hot, the puris get browned quickly. If it is not enough hot, then the puris
absorb more oil.
20- Puri absorbs more oil if the dough is very soft.
21- After u make 2 –3 puris, adjust the flame, check
the oil temperature again & fry the puris. If the oil is too hot, switch
off the flame for few minutes to reduce the heat. Else add some more fresh oil
to reduce the heat. By doing this way,u can make puris of even color till the
end.
22- The Puri will settle at the bottom for a few
seconds before it comes up to float. Once it starts floating, gently press on
one side with a frying ladle. This will help the Puri to puff up.Flip the Puri
and cook on the other side till golden brown.
23- Always fry puri in batches. Puris rolled
initially won't puff . It would have dried a bit .
24- Puris should be served hot to retain the puffiness;
it will loose its puffiness when it turns cold.
"Do you have any
questions?"
Please leave a comment
below with any questions. Thank you!
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