Winter has started, though late. And what could be a better time than to start relishing all those deep fried food, which you always desired for. Eating deep fried gives warmth to your body. So, today I will share how to make fluffy puri / poori.
Though we as a family like to have these pooris and other fried stuff, I don’t make so often. Actually very rarely, only when guests are at home. You know, what I mean little health conscious ;). But, sometimes, you have to let it go. Too much of consciousness will make you sick.
Poori or Puri is an Indian unleavened deep-fried flat bread, made with either wheat flour or all-purpose flour. Poori is a must have a food item in Indian wedding menu and special occasions.
Varieties of side dishes are served with poori, but aloo masala and poori is the most famous combo. In the north, you will find dry aloo / potato sabzi unlike, an aloo bhaji or gravy in the south.
- Adding rava makes the poori crispy, otherwise, it will be soft.
- Oil is optional, But kneading is important to form gluten, which allows it to puff.
- Roll the balls evenly. Don’t roll too thin, it will not puff. The thickness should be in between roti and paratha.
How To Make Poori with step-by-step photos:
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or send me a snap. Would love to see it!