How to make PERFECT PURI (With all possible Tips, Do’s & Don’ts)” Recipe

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

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!