Stories
Save Oil While Frying Pooris: Add This One Ingredient to Your Dough for Perfect Puffs!
- •Celebrity Chef Ranveer Brar suggests using half water and half warm milk instead of just water when kneading poori dough for soft, puffed pooris.
- •Add 1 tablespoon of fresh curd or cream per cup of wheat flour to make the dough soft and keep pooris puffed longer.
- •For slightly crispy pooris, add 1 to 1.5 tablespoons of fine semolina to 2 cups of wheat flour.
- •Knead a firm dough, not as soft as chapati dough, to prevent pooris from absorbing too much oil and flattening.
- •Fry pooris in hot oil, pressing lightly with a slotted spoon to make them puff up like a balloon, then remove once golden brown.
Key Questions Answered
According to celebrity chef Ranveer Brar, you should use half water and half warm milk instead of just water when kneading. Additionally, for every 1 cup of wheat flour, add 1 tablespoon of fresh curd or cream to make the dough very soft and help the pooris stay fresh and puffed for longer. For slight crispiness, you can also add fine semolina.
Combine wheat flour, fine semolina, salt, and ghee in a large bowl, then gradually add warm water to knead it into a firm dough rather than a soft chapati dough. Apply a little oil, cover with a damp cloth, let it rest for 10-15 minutes, knead again for a minute, and roll into small, equal-sized balls using oil instead of dry flour.
Heat oil in a pan until a little smoke appears, then reduce the flame to medium before adding the poori. Immediately press it lightly with a slotted spoon to make it puff up like a balloon, and remove it once both sides turn golden brown.
