Puffed Puris

Puris.

INGREDIENTS

For dough

Wheat flour - 1 cup 

Melted ghee - 1/2 tsp 

Semolina (Sooji/rava) - 1/2 tsp 

Sugar – A pinch salt -

 as needed Water - as needed ( i used around 1/3 cup)

METHOD

In a wide bowl,take the flour.Add semolina, salt,a pinch of sugar,ghee and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky,wet or too soft like chapati dough. It should be smooth and stiff but not hard.

I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use. Keep this as reference. Initially u may feel the dough little bit hard.knead well in between your palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling. Make small lemon sized balls. Dust the balls in flour and make small sized puri of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati. If u make it thin, puris won’t puff up.Arrange the puris in a paper or a greased plate without overlapping each other.

Heat oil to deep fry. To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the puri and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next puri . Drain in a tissue paper. Keep the flame high and repeat the same for remaining puris.

POINTS TO NOTE

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity. Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of semolina, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit semolina and try.It is completely optional. Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use. Dough consistency is more important.If u make it too hard or sticky,poori will be too hard. If the dough is too soft , poori will become very soft. If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well. Do not rest the dough.Make puris immediately else it will drink more oil. Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris. Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole. Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed. After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.