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Puri Making Tips: Do Your Puris Flatten? Master Puffing from Dough to Frying Oil.
- •For perfectly puffed puris, knead a firm, smooth dough, not too soft like chapati dough, to prevent oil absorption.
- •Adding a small amount of fine semolina to the dough can give puris a slight crispiness, but avoid adding too much.
- •After kneading, rest the puri dough for only 10-15 minutes, covered, to prevent it from drying out.
- •Roll puris to a uniform thickness, avoiding overly thin or thick spots, and use a little oil instead of dry flour for rolling.
- •Maintain the correct oil temperature for frying; oil that is too cold leads to oil absorption, while overly hot oil browns puris too quickly.
Key Questions Answered
The dough for puris should not be too soft like chapati dough; instead, keep it slightly firm and smooth by adding water little by little. Adding a small spoon of oil or ghee along with a little fine semolina helps provide crispiness and prevents the puris from absorbing too much oil.
The oil must be properly heated; if it is too cold, the puris will fry slowly and absorb excess oil, while overly hot oil will brown them outside before cooking inside. Maintain the flame between medium and medium-high, and test the oil by dropping a tiny piece of dough that should rise quickly with bubbles.
Puris can flatten or absorb too much oil due to using dough that is too soft, rolling them excessively thin, or maintaining incorrect oil temperatures during frying. Additionally, letting rolled puris sit uncovered for too long can dry out their surface, so they should be covered or fried without advance rolling.
