Often you make puris at home, but everyone’s crispy, fluffy puris are not made of perfect golden brown color. So let us tell you some such tips and tricks, using which you will be able to make crispy, fluffy perfect golden brown colored puri. so lets learn How to Perfect Puri.
Tips & Tricks for making crispy and fluffy puris:
- If you like to eat crispy pooris, then you can add a little semolina to the flour. After frying with this, the poori becomes quite crispy. Even by adding ghee to the flour, it becomes crispy.
- For poori, definitely mix ghee or oil in the dough. This makes the puris soft and stays soft for a long time.
- After kneading the dough, keep it covered for at least half an hour. Only then will the puris become crispy and puffy.
- To make the poori absorb less oil, knead the dough a little hard or mix a little salt in the oil before frying.
- If you are making more puris then after rolling out the puris spread them in a plate and then cover them with a cloth.
- Do not place puris one on top of the other or else they will stick. Do not keep them for more than 10-15 minutes after rolling them.
- The oil should be hot enough for frying the puris otherwise it will not swell.
- Do not use dry flour to roll the puris. If you roll it with oil, then it will swell quickly and blackness will not accumulate in the bottom of the pan.
- If you are frying the pooris to eat hot, then fry the pooris on medium to low flame. By doing this, the puris become crispy, but if you want to keep the puris for eating later, fry them on high flame only.
- While kneading the dough, add 1 cup of lukewarm milk or knead the dough with lukewarm water, it keeps the dough soft. And the puris also become soft
- Keep the dough in the fridge for about 15 minutes before making the poori. This will absorb less oil and make the puris perfect
- For perfect golden brown color of poori, you can add half a teaspoon of sugar to the flour. Sugar caramelis will give a very beautiful color to the poori.