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.
- 2 Cups Whole wheat Flour
- ¼ tsp Salt
- 1 tsp Oil
- ½ cup Warm Water, or as required
- Required Oil for deep frying
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.
Rolling dough balls to flat discs:
After the rest time, knead the dough once again and divide the dough into small balls.
Take one ball and roll it into a nice, smooth round ball with the palm of your hands and press it flat.
Roll it out with a rolling pin to form even round discs. (see notes)
The puris are usually made smaller than chapattis and a little thicker so they can puff up.
Heat Oil for frying the Puris over medium heat. Allow it to heat very well.
Once the Oil is very hot, gently slide the Puris 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.
Flip the Puri and cook on the other side till golden brown.
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.
Serve hot Puris with Potato Masala/Potato Bhaji or with something sweet..
- 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.
- Ensure that the oil is neither too hot nor cold. if hot, the puris get browned quickly. If it is not hot enough, then the puris absorb more oil.
- Roll the puris of medium thickness. If it is too thin like roti then it will not puff up while frying.
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.
- You can also add some suji/semolina to the dough to make the puri a little crispier.
A pinch of Carom Seeds (Ajwain) may be used in the dough. It helps to digest.
- You can also add a teaspoon of sugar when making dough as it will give nice golden brown colour the poori when deep frying.
- 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.
- Oil level in pan should be good to submerge poori and give it space to rise.