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Make Your Puris Soft as Malai with These Easy Cooking Tips
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News18•10-10-2026, 20:54
Make Your Puris Soft as Malai with These Easy Cooking Tips
- •Add a little oil or ghee while kneading the dough to improve the texture and make soft puris.
- •Cover and let the dough rest for 10 to 15 minutes after kneading so moisture spreads evenly.
- •Roll the puris to an even thickness, keeping them neither too thick nor too thin for proper puffing.
- •Ensure the oil is heated to the right temperature on a medium-high flame before frying.
- •Gently press the puri with a slotted spoon after dropping it into the oil to help it puff up perfectly.
Key Questions Answered
The dough for puris should be kept slightly stiffer than roti dough, but not overly hard. While kneading, gradually add water along with 1 to 2 teaspoons of oil or ghee for about 2 cups of whole wheat flour to improve texture, and let it rest covered for 10 to 15 minutes.
Heat the oil on a medium-high flame until a small piece of dough rises to the surface and fries gradually. After dropping a puri into the hot oil, gently press it down with a slotted spoon to help it puff, then flip it until golden brown.
Puris may fail to puff if the dough is too soft or unevenly rolled, or if the oil is either too cold—causing excess oil absorption—or too hot, which browns the outside too quickly.
