Indian Chapati And Poori Recipes

POORI RECIPE, HOW TO MAKE PURI

Steps:

• Mix together flour, salt, rava and oil in a large mixing bowl.
• Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)
• Smear ½ tsp oil, knead lightly and smoothen the ball.
• Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.
• Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
• Divide the dough to 8 to 10 portions. Avoid kneading them.
• Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.
• Drizzle a few drops of oil on the rolling area and spread it.
• Smear oil over the dough ball & flatten it.
• Begin to roll it evenly from the center to a round puri.
• It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
• Make 5 to 6 puris and set them aside. Do not stack them.
• Begin to heat the oil on a medium high flame and continue to make rest of the pooris.
• The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.
• If it browns quickly then reduce the flame slightly and allow the temperature to come down.
• Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
• Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
• Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
• You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.
• Remove the puri to a steel colander. Fry the next poori the same way.
• Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

POORI

Steps:

• Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes.
• Divide into about 10 portions. Roll out each portion into a round size of about four inch diameter.
• Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove.
• Serve hot with any curry or can be taken as it is.
• Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed.