How to make Puffy Poori | Indian Puri Recipe

How to make puffy poori | Indian Puri Recipe V1n1Today I’m here to share an all time eternal favourite of any age group – it’s definitely got to be the delicious PURI. I will show you How to make Puffy Poori with my tips and you always end up with those puffed up golden beauties.

Puri or Poori is a very delicate unleavened bread made of wheat flour that is soft, yet chewy. They are originally a north Indian food, but the poori and bhaji combo is something that has travelled the length and breadth of India. It’s served almost everywhere in India. You’ll find it on the menu of finer restaurants or the several food stalls or the beloved dhabas scattered across the entire country.

Puri is something I have cherished since my childhood. This meal takes me back to my home, transports me to that nostalgic route where innocence rules as a kid and we could enjoy any food without any guilt. Later on during our beginning days in Germany, Puri was a must on the menu when Non-Indian friends were invited home. They used to love them!! But now a days, I hardly make Puri. There are two reasons, firstly it is full of calories which I don’t need extra at all and secondly hubby prefers roti over poori…not that he doesn’t like but because he is so health conscious!! But treating yourself once in a while is fine right…..what say??

How to make puffy poori | Indian Puri Recipe V2

Have you ever wondered How to make puffy poori? Usually puri/poori dough is made out of wheat flour or a mix of wheat flour and all purpose flour. I’m using whole wheat flour bought from the local grocery store and this has lots of flaky fibre unlike our atta. I somehow felt it gave the puris a better texture and also tasted better. Feel free to use whichever flour suits you.

The dough is then made to small balls and rolled out in small flat circles with a rolling pin, and then fried in hot vegetable oil. When put into the hot oil they swell up with air and puff up into a balloon-type form. The simple science behind this puffed up Puri is due to the moisture in the dough that changes into steam which expands in all directs when deep-fried. When the air is releases, the puris will gradually sink.

I love properly puffed puris, crispy top and especially when you dig a hole in the crust you are left with a hollow and deliciously smelling puri. The basketful of puffed up golden Puris were polished off with Potato masala and a glassful of ginger cardamom tea in no time. Later on a strawberry banana yoghurt smoothie was not a bad idea to cool down the tummy and also served as a dessert!!

There are many different kinds of Puris and this one is the basic and regular kind which is made of just wheat flour. There is a Bengali version known as luchis, which are made with all-purpose flour. We assume whole wheat flour is better than all-purpose flour, but I think once both are in hot oil, the difference is really nothing much health-wise! To make slightly healthier Puris, add spinach puree or any vegetable puree or even lentils into the dough and fry it in healthier oil, like canola oil.

Master this one meal and no guest of yours will go disappointed. So let’s go through How to make Puffy Poori!!

How to make puffy poori | Indian Puri Recipe V3

 

Let’s see How to make Puffy Poori:

 

The process has 3 simple steps:

  1. To prepare dough
  2. Roll out dough balls to flat discs
  3. To deep-fry Puris
1. To prepare dough:

 

  • Add Flour, salt and oil together in a large bowl.
  • Mix well to incorporate all the oil into the flour.
  • Add a little Warm Water at a time and knead to form a dough.
  • Once the dough is ready, smear a couple of drops of remaining Oil coat it.
  • Cover and allow the dough to rest for at least 10 minutes.

NOTE:

  • You can also use a food-processor to make the dough.
  • 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.
  • Do not allow the dough to rest for very long, otherwise pooris will absorb more oil because the dough tends to become soft.

step1

2. Roll out dough balls to flat discs:

 

  • After the rest time, knead the dough once again and divide the dough into small balls (table tennis size balls).
  • Take one ball and roll it into a nice, smooth round ball with the palm of your hands and press it flat. Since this is wheat flour with lot of, couldn’t manage to get even edges but puffing was not an issue as you see.
  • Roll it out with a rolling pin to form even round discs. Apply oil to dough ball rather that dusting flour.
  • The puris are usually made smaller than chapattis and a little thicker so they can puff up.

NOTE:

  • The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.

step2

3. To deep-fry puris/pooris:

 

  • Heat Oil for frying the Puris over medium heat. Allow it to heat very well.
  • Once the Oil is very hot, gently slide the Puri in from the side.
  • 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. That’s the secret behind How to make Puffy Poori.
  • Flip the Puri and cook on the other side till golden brown.

step3

  • Scoop the Puri to the side and drain out all the excess oil.
  • Remove the Puri and put it on an absorbent paper towel.
  • Repeat the process with the rest of the dough balls.

step4

Wasn’t it simple to learn How to make Puffy Poori??

Serve hot Puris with potato masala or potato bhaji which is the best combination!! Every bite of a spicy potato masala wrapped in deep fried dough tastes out of the world.

You can also pair it with anything sweet like aamras or mango rasayana or kesari.

How to make puffy poori | Indian Puri Recipe V4

How to make puffy poori | Indian Puri Recipe V5

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How to make puffy poori | Indian Puri Recipe
 
Prep time
Cook time
Total time
 
Puri/Poori is unleavened Indian bread made of wheat flour that is soft yet chewy. Let’s see how to make puffy poori with step-wise pictures.
posted by:
Recipe type: Breakfast / Brunch
Cuisine: Indian
Serves: 3 to 4
Ingredients
  • 2 Cups Whole wheat Flour
  • ¼ teaspoon Salt
  • 1 teaspoon Oil
  • ½ cup Warm Water (or as required)
  • Required Oil for deep frying
Directions
  1. Prepare dough:
  2. Add flour, salt and oil together in a large bowl.
  3. Mix well to incorporate all the oil into the flour.
  4. Add a little warm water at a time and knead to form a dough.
  5. Once the dough is ready, smear a couple of drops of remaining Oil coat it.
  6. Cover and allow the dough to rest for at least 10 minutes.
  7. Rolling dough balls to flat discs:
  8. After the rest time, knead the dough once again and divide the dough into small balls.
  9. Take one ball and roll it into a nice, smooth round ball with the palm of your hands and press it flat.
  10. Roll it out with a rolling pin to form even round discs. (see notes)
  11. The puris are usually made smaller than chapattis and a little thicker so they can puff up.
  12. Heat Oil for frying the Puris over medium heat. Allow it to heat very well.
  13. Deep-frying Puris:
  14. Once the Oil is very hot, gently slide the Puris in from the side.
  15. The Puri will settle at the bottom for a few seconds before it comes up to float.
  16. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
  17. Flip the Puri and cook on the other side till golden brown.
  18. Scoop the Puri to the side and drain out all the excess oil.
  19. Remove the Puri and put it on an absorbent paper towel.
  20. Repeat the process with the rest of the dough balls.
  21. Serve hot Puris with potato masala/potato bhaji or with something sweet..
My Notes
1. The dough should be slightly stiff for 2 reasons. Firstly so that less amount of wheat flour can be dusted on the puris while rolling. 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. To avoid this happening, you have another option to apply a little oil on the poori and then roll. This way you can avoid wheat flour. Secondly puri absorbs more oil if the dough is very soft.
2. 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.
3. Roll the puris of medium thickness. If it is too thin like roti then it will not puff up while frying.
4. 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.
5. You can also add some suji/semolina to the dough to make the puri a little crispier.
6. A pinch of Carom Seeds (Ajwain) may be used in the dough. It helps to digest.
7. You can also add a teaspoon of sugar when making dough as it will give nice golden red colour the poori when deep frying.
8. 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.
9. Oil level in pan should be good to submerge poori and give it space to rise.

 

How to make puffy poori | Indian Puri Recipe V6

How to make puffy poori | Indian Puri Recipe V7

 

 

 

Happy Cooking 🙂

Cheers!!

Padma

 

 

13 Comments:

  1. Must needed recipe for begginers .. This is so!ple recipe but requires trick to make it perfect…

  2. yumm! now I feel like eating aloo poori!

  3. lovely puffed up poori’s…simply superb presentations…too good

  4. Perfectly puffed poori!! Very well explained!!

  5. So perfect!!! I am drooling at your pics… just amazing!

  6. Perfect and Yummy puffy pooris..my mouth is watering Padma 🙂

  7. Really tempting Puris Padma dear.. Shall I grab those?

  8. wonderfully explained post dear.. i too add a little sugar.. this gives a good color as well as the pooris remained puff up for a longer period of time…awesome clicks 🙂

  9. oh my this looks so inviting dear, i feel like grabbing those puris from my screen…Yumm…

  10. One of our family favourite breakfast menu…perfectly prepared

  11. Simply outstanding. Good looking food is such a visual indulgence. Your clicks are superb dear. I just can’t look away from your Puris. I will follow the tip of adding sugar the next time I make to get this gorgeous colour. I too would have lapped this up in no time. The ginger cardamom tea would have been a delightful addition with this scrumptious duo.

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