Hi Ambika try adding little sooji to your dough and also make sure puris are rolled evenly (u can leave on slightly thicker side for them to puff nicely) ..also do not roll all puris at once and then fry...fry as you go
Hi Ambika..Add little sooji and prepare your dough bit hard. And roll them by applying oil. It will come out fluffy soft and less oily.
1.Add one spoon of rawa to dough while kneading. 2.Dough should not be too soft or too hard. 3. Keep dough covered for 10-15 mins Oil for frying should be hot enough.. 4.And don't press puris too much while rolling..( halke haath se ) Try it..
I always add a little oil to the dough while kneading it. I knead the dough soft and I roll them using oil so it stretches easily as the dough is soft. And one tip is never fry the pooris in less oil and cold oil. Deep fry pooris in enough amount of oil and very hot oil. This way it does not absorb oil and puffs beautifully.
1. May be ur dough is soft. The dough should be tight. 2. Check the temperature of oil. Don't add poori when oil is not hot enough 3. And if still above points don't help then add Sooji.
Add little bit of sooji, ghee or oil while kneading. Plz do not over knead the dough. It needs no resting time. Make poori as soon as you knead to get crisp poori..I have given tips for beginners in my recipe for making soft crisp but nicely puffed up poori. .plz go through if needed.
If you r taking 2 cups of atta, put 1/3rd cup of sooji and 1/3rd cup of rice flour or maida to it and then knead.
For crisspy puri the dough shoud b tight n make puries on high flame dat make it fluffy 2.
Hi Ambika, just add little milk while kneading the dough. Knead it till it is soft dough like paratha dough, then roll it with rolling pin with light hand, deep fry in hot oil it will become fluffy and turns orange red on both sides. Drain it on kitchen towels
Very imp that dough should be tight ,and kept only for 5to 10min not more than that .not to add moyin to the dough .deep fry soon as soon as the douh ready ur puris will turn out Crispi definitely .n one more thing the flame firstly it should be high than as u put puri into it slow down once for crspiness .turn out perfect.
My poori r always crispy and oil free. All u need is tight dough... Put a little oil while kneading it and hot oil...a very hot oil. Try it.
Don't add much of oil/ghee while kneading. .access oil will make pooris oily and soggy too. .. Just add 2 or 3 tsp to a bowl. ..And above all the dough should be tight it should not be flowy. .. This will help you to make crispy pooris. Hope this will help. Archana
I totally agree with ruchita Gupta that's how it should be done . N please remove your puries in big chhanni to drain out excess oil. N make puries of whole wheat aata.
Dough must be tight,so that it can be easily rolled without flour.apart from this oil should be hot enough so that poori immediately come out of it.
Yes as some suggested the dough should be tight add little rava to the atta dont add ghee or oil for kneading oil tempratur is important.dont leave the atta for too long. When spreading see that it is even all round.dont make it too thin .after sliding the rolled out puris lift some oil and pour above the puris it will bubble up.
Knead the dough with a pinch of baking powder and 1 or 2 tablespoons of sooji and the most important thing is the oil should be very hot while frying the pooris. While the pooris are frying in oil just give a slight press on pooris with your laddle this can also help pooris to pluff....njoy.....
I added rawa once.it was crispy.but myhus did nt like. I think roll pooris very thin,then it wont pop up.or just put holes with a fork. The pooris that pop up,gets soggy easily. But to b honest,it s more tastier.or try adding rice flour,with wheat flour. Rice flour always makes things crispy..
I just make a stiff dough. If the dough is soft it will give soggy pooris.and make sure you have plenty of oil in the pot for frying pooris . if oil is less it will become hard
Add 1 tsp of sugar powder in cup of wheat flour, or add 1tsp of Lemmon juice, or add semolina.
Hi ambika wht i take cre while making puris is tht the dough shud not be soft like we do for rotis it shud be on a firmer side like when u make balls to roll it shud nt stick on ur plams i dnt add oil or ghee or nething in dough The oil shud be really hot b4 u start frying the poori n while u start rollin dip each ball of dough in oil a little n than make puri be careful not to dip more taking care of ur hand to as the oil is hot Oil which has rchd the proper frying temp is best
Ambika soggy oily and not fluffy purus there may be two three reasons..daughter should be tight and firm..second oil should be hot enough and purus will roll equally if thick from inside and thin from edges it may not rise..you can add little suji and warm milk and oil while kneading daugh it will make your purus longer soft and fresh
Hi everyone,apart from tight dough n frying puris in hot oil there is one more thing you should keep in mind that you should not roll the puris very thin.It should be little thick
If ur dough is tight n nicely kneaded then no matter u r making thin or thick poories, it will definitely come out fluffy and crisp.
Let the oil heat well. Turn first side fast. And let second side cook a little.
As you knead the dough do add oil or ghee just the right amount. This make the puri crispy and not soggy also ensure the dough is tight. Add water and oil little by little as you knead. This will help you. As you fry the puri in hot oil. Press it softly on the belly to get fluffy ones.
Rub Atta with ghee with both hands to bring bread crumb texture will bring crispiness and make fluppy
Hi ambika while making pooris I use 1:1 atta n maids, add a pinch of salt, sugar and lil oil. Knead into a tight dough. The oil should be hot enough. Divide the dough into small roundels and don't use dry flours for rolling them. Use a little oil. Fry into golden brown pooris.
Hi puri ka aata aap doodh se taiyar karen or aata thoda sakti hona chahiye aata ka dogh thodi der rest karen e dijiye fir hath me thoda oil laga ker soft kerne k bad sahi tempratuer per tal lijiye
Puri k ATA main doodh ..Thori si Suji...Salt .Zeera white ..Oil ..Maida .daal kr teyar karain 5to 10min k liye rehny dain phir usy bailty huye ATA ki jagah oil use karain
With atta some corn flour&apinch of sugar can be add will get less oil crispy&tasty pooris
According to me if u r adding oil while kneading atta, adding milk or suji all these things will make ur pooris better but without this also u can get crispy n perfect pooris if atta is not too tight nor too soft When u r rolling puri with the rolling pin dont roll very thin nor very thick if dough is sticky use maida(apf)while rolling piris Very important first heat the oil in kadai at high flame when it comes to correct temp reduce the flame to medium or medium high flame. By doing all these things u will get crispy n fluffy puris
Oil should b well heated. Or it will absorb too much oil. I usually heat oil,when i start rolling for pooris. When it s hot,i will make what i rolled.then allow oil to heat again,to make the rest.
Placing the aata for half an hour into fridge before making poori is also work to make poori less oily and crispy poories
I always prefer whole wheat flour puris it is tasty n healthy we can make Fluffy n crispy puri from whole wheat if cooked properly
puri k aate m thorisuji(rava) miley poori sogi nhi hogi crispy hogi & oily bhi nhi hogi