Making of Perfect Poori ...... Poor is a dish that is loved and enjoyed by almost all people round the world. I have already written a an article on Poori, so will not again write the same here. Please do go through the article and enjoy the many varieties of poori posted there .......
Making of perfect puffed poori is an art and can be obtained easily by practice, trial and error.
Recipe for making perfect Poori : In a wide bowl add about 2 cups of wheat flour / atta with ¼ tsp of salt added to it. Add a tablespoon of hot oil and mix with the flour well. Now make a well in the center of the atta and pour some lukewarm water into it, say about ½ cup and mix in the atta with hands to get a crumbling texture. Now add in some more water say about a little less than ¼ cup and knead the atta into tight dough. The dough should not be sticky.
Make small equal lemon sized balls out of the dough and flatten them a bit. Dust each flattened poori ball in the flour, and with the help of rolling pin roll out to make medium sized poori of about 4-5 inch diameter. Roll the poori a bit thicker than chapatti. If they are rolled thin they will not puff up and may turn out oily too. Arrange the poori on a paper and keep them ready for frying. Do not roll and keep the poori for more than 5 minutes, they will dry up. So roll them in batches if you have to make more poori.
For deep frying of the Poori : Heat plenty of oil in a deep kadai. When it reaches smoking point reduce the heat to medium and wait for a minute. Check the right temperature of oil by putting a small piece of dough into the oil, if it rise’s up immediately, floats on to the top and does not get burnt, it can be assumed you have got the right temperature for further frying of the prepared poori. Now gently slide in the poori one at a time, the poori will first sink down and after a second, slowly start to rise up, press it with a slotted spatula at this time gently.
This is to ensure it puffs up evenly. When the bottom side is cooked which takes only about a few seconds once it puffs up flip it over carefully and allow it to cook on other side for few seconds till it’s lightly browned.
Remove with the help of the slotted spoon so that the excess oil get’s strained. Place the poori on a plate layered with absorbent paper for the excess oil to be drained. Proceed with the same method for remaining poori.
This is to ensure it puffs up evenly. When the bottom side is cooked which takes only about a few seconds once it puffs up flip it over carefully and allow it to cook on other side for few seconds till it’s lightly browned.
Remove with the help of the slotted spoon so that the excess oil get’s strained. Place the poori on a plate layered with absorbent paper for the excess oil to be drained. Proceed with the same method for remaining poori.
Note : Poori dough should be made little harder than the chapatti dough and rolled into shape immediately to get perfect poori. This way the dough won’t become soft and you will get perfectly puffed poori that does not become oily.
You can add some chiroti rava / fine rava, say about a tablespoon or two to the dough, this helps in making the poori crispier and also keeping the poori puffed for longer period.
You can add some chiroti rava / fine rava, say about a tablespoon or two to the dough, this helps in making the poori crispier and also keeping the poori puffed for longer period.
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Do spare some time and go through the Article link given below ............ Thank you.
Poori .......... A dish that is close to everybody's heart ................
Article written by Mrs. Gayathri S. Pai.
** here is the link to the article on poori ..........
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