Poori’s are my absolute favorite..There are days when we make poori’s thrice even four times a week.They are my favorite foods on the earth. Since i am in diet, since i have to reduce my waist line,since my wedding is very near, i am pushed to avoid this. I am missing my poori’s a lot.. The speciality of poori is it should be puff till you eat this, that why it is called a puuuu—-riiii.. But many of us find it really hard to get perfected in that. The poori’s will nicely puff up when they are in oil, but once you remove them from the oil, they shrunk like a airless balloon..You don’t need that right..So here i am giving you some tips to make the perfect poori, which stays puffed even they are cold..
https://www.yummytummyaarthi.com/2012/03/traditional-poori-masala-puri-masala.html
Ingredients
- Wheat Flour / Atta - 2 cup
- Rawa / Sooji / Semolina - 2 tblspn
- Salt to taste
- Oil- 2 tsp + for deep frying
- Water as needed
Instructions
- Take sooji in a bowl and pour some water over it.
- Mix it well and allow it to soak for 10 mins.
- Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.
- Slowly add in water and mix well and make into a dough.
- Knead the dough for 5 mins so that it gets smooth and even.
- Apply some drops of oil on the top and cover it with a bowl.
- Let it rest for 30 mins.
- Now take a portion out of the dough and spread it in to a large thin sheet.
- Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it.
- Do all the dough like this.
- You can just divide the dough into small balls and roll it out into small pooris too.
- Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up.
- Cook on both sides till they turn golden.
- Drain and serve with korma or potato masala.
RECIPE IN ENGLISH:
RECIPE IN TAMIL:
Pictorial:
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Take all your ingrediants |
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Soak sooji/rawa in water for 10 mins |
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Take flour, sooji, oil and salt in a bowl |
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and mix them well |
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slowly add in water |
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and make a dough |
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Take a portion of the dough |
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and roll it |
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cut it into small circles |
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all done |
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Now fry them in oil |
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Press on the top with the spoon |
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so that it puffs up |
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drain and serve |
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All beautifully puffed up poori |
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| Enjoy |
Yum puffed puris
Really a useful post Arthi. Thanks for giving a nice tip..love the addition of sooji for perfect puffy poori. Nice pictures and video.
they look so perfect…light & airy!
I was telling my hubby by seeing in a hotel how the puri stayed puffy for a long time. now u posted the secret ing. thnx a lot 🙂
Estos panecillos han de estar muy buenos y son fáciles de hacer.
Besos.
These poori looks wonderful, they puff up nicely.
perfect pooris… love the effort u have taken to post this
Dear Aarthi
Finally could open the blog ( but photos could not see). Thats a great idea. Never used suji in Puri before…but have used in Golgappa mix long long back..I like the idea of soaking the suji…Will try soon.
Have a nice weekend
Dear Aarthi
Finally could open the blog ( but photos could not see). Thats a great idea. Never used suji in Puri before…but have used in Golgappa mix long long back..I like the idea of soaking the suji…Will try soon.
Have a nice weekend
Dear Aarthi
Finally could open the blog ( but photos could not see). Thats a great idea. Never used suji in Puri before…but have used in Golgappa mix long long back..I like the idea of soaking the suji…Will try soon.
Have a nice weekend
Perfectly shaped and beautifully done..
Aarthi, this is the best recipe ever. I love pooris a lot too but i had never perfected the art of getting them to puff up properly. When I saw this recipe, I couldn't wait to try. I followed your instructions to the T and it came out so well, not a single poori shrunk from a batch of 20. My husband was so impressed, he kept asking me how I managed to make such perfect ones :). Thank you from the bottom of my heart and keep up the fantastic work.
They sure puffed like ballon Aarathi..!! I can never make poori like this, will follow your tips next time..
-Mythreyi
Yum! Yum! Yum!
Excellent puris..Thank you so much becoz of you i have learnt to make puris.
Looks delicious and perfect. My fav dear. Hows wedding preparations going on. Keep few recipes on stock for Satish too:-)
Hi aarthi, when is your wedding day.. hope you would continue with your wonderful recipes
do check out this post when you get time
i have tagged you
http://chattersmusings.blogspot.in/2012/05/lets-get-tagged.html
@Meena Its on May 17th…Yes i will check it out
Aarthi, love this! The bread looks so yummy, I am sure it will make my tummy very happy!
Have an awesome weekend.
Thanks for the great tip of soaking the sooji 🙂
Woww.. looks absolutely perfect.. gr8 job 🙂
Indian Cuisine
What a great tip Aarthi! Will def come handy:-)
Hi Aarthi ,
poori and masala nicely made and perfectly presented…
Keep on Aarthi:)
http://www.southindiafoodrecipes.blogspot.in
Hi Aarthi, while searching some recipes, I just came across your blog. Really, I am so thankful to you for having posted so much recipes with its pictorial presentation (this is the highlight of your blog).
Usually when I prepare Poori, it absorbs too much oil, and I used maida and wheat (mixture of both) before. But after reading your blog, to start with, I tried Poori with the ingredients that you had mentioned. It came very very nice, it was soft and puffy. Thank you so much. Your blog relieves all my worries about cooking, everyday I can open up your blog, read the dishes and I can start cooking immediately.
Congrats and keep on posting more recipes. Warm regards for your marriage life.
With love,
Lakshmi.
You are having a wonderful cooking site with super delicious recipes…keep going on…and thankz for giving an idea for making poori puff…
Hai arathi today i tried ur recepie…it was soft..bt one pblm it was not puffy in some portions…since im nt having any round shaped boxes to cut i pressed it normally…is that a pblm…can u plz help me…
@sona alex Make sure the dough is stiff and the oil which you fry is hot. Then your pooris will turn out good. Cutting the poori in roundles is not a issue..But when you roll make sure you roll it in rounds.
Aarthi I like all purpose flour instead of wheat flour…so can I replace?
waiting for reply….
@Anonymousyou can use half wheat and half all purpose flour
Nice idea will defntly try… but one more suggestion… a puri press thats available in market .. can get the job done in half an hour for a family of four. Infact.. puuris are our simplest dish.
Puri press makes sure all puris r round
Hey aarthi,
Can we preserve the left over dough for later use???
@Reemyes u can store it in fridge in a air tight container for a week.
Excellent. Just love it
LUks so lovely and tempting..will try adding sooji from now onwards..
Tempting looking puris..loved it!!
Hi arthi , my poori never gets puff and it's always hardened n I use oil to roll the dough into shape but mom says I shouldn't use oil . And I use peanut oil , which oil u prefer I should use ? Otherwise I use same recepie as urs and my poori puff one side and when I turn it or flip it other side it doesn't puff it becomes like applam !
@Anonymousi think the dough is not hard enough. The dough has to be smooth with not rough patches, so knead it well and also it has to be stiff
Hi, thank you so much for this recipe. I tried it and the puri was not puffing up and became little hard also after frying.
Pls help.
@Anonymousi think ur dough must not be stiff enough and the oil is not hot enough
What a wonderful tip…I made the pooris toda and it turned out awesome puffed pooris.Thanks Aarthi…
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Followed receipe meticulously. The pooris came out very well. Thanks
Hi aarthi,is there any way to contact u.already filled and sent a contact form.
Awesome yummy puffy poori's. Thanks for the recipe
Aarthi..i forgot to soak rava n directly added to wheat.now what should i do..shld i continue with it .will it turn just the way you mentioned.plz help
I forgot to soak rava and directly added to wheat.should i continue and follow the recipe or itz waste now.
u can continue it