Pooris are fried wheat bread, very common in Indian cuisine served for breakfast or with other meals. Making puffed up pooris are not that hard, you just need to know a few tricks and you will turn into an expert poori maker.
Honestly, I wasn’t that good in making pooris. It’s not my fault, it’s just the pooris were hesitant enough to puff up and that made me weep like a baby.
I didn’t give up that quickly, I wanted to master the art of poori making. So, I tried making it a few times and realized that I was doing a few things really wrong. When I corrected those, all the pooris I’d made started to puff up like a balloon and it looked spectacular too. Yay, I rock!
For those who want to make perfect pooris, here I am sharing a few tricks:
- Poori dough should be a little hard (while chapati dough should be soft).
- Rolled poori dough shouldn’t be too thin, it should be slightly thick.
- The oil used for frying pooris must be hot. Before starting to fry, drop a small piece of dough into the oil if it comes to the top immediately the oil is hot enough.
- The dough should be completely submerged in the oil, so there should be enough oil.
- As soon as you drop the rolled dough into the oil, gently push and slide a slotted spoon all over the dough till it puffs up.
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