Puri or Poori is a very common breakfast dish. Puri is served with a variety of side dishes, such as aloo subzi (potato curry), chole (chick pea curry), etc.,. Puri is an easy-to-make recipe. In order to make crispy puris, you need to know the right consistency of the dough as well as the way of rolling out the kneaded dough. Go through the article to get an easy recipe of puri. Let me know your feedback!
- 2 cups wheat flour
- 1 cup (or as required to make a tight and kneadable dough)
- Salt to taste
- Blend wheat, salt, water together in large bowl.
- Use one hand to mix the flour and water (add water step-by-step) in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
- Wet hands and continue until the mixture cleans the sides of the bowl and has become a non sticky dough.
- When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
- Set aside the dough covered for 30 minutes.
- Make this into smooth round even-sized balls.
- Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
- Repeat the same process to roll out all puris.
- Heat plenty of oil in a kadhai until very hot.
- Put in a puri and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the puri over and cook the other side until golden brown.
- Remove it and drain on paper towels. Repeat the procedure for all puris.
- Serve hot. Enjoy!