Set the heat to high again and heat the oil well. Now fry the next batch. One of the main reasons for puri soaking more oil is the consistency of the dough. Make sure your dough is tight and not soft. Puri also becomes soft if fried in less hot oil. So make sure the oil is heated well before you drop puri into it. Puri can turn hard if it is rolled too thin and fried for too long at a lower temperature.
No, since they are deep-fried, they are not the healthiest choice. I suggest making them only for special occasions and controlling your portions. Both bhatura and poori are Indian fried puffed bread but they are very different from each other.
While poori is made using whole wheat flour, bhatura is made using all-purpose flour. Puri dough is unleavened while bhatura dough is leavened or fermented. Poori is smaller in size while bhatura is larger. Do check out my bhatura recipe here. Both puri and chapati are made using whole wheat flour as the base ingredients but the poori dough is kneaded tight while chapati dough is kneaded soft. Also, sugar and semolina can be added to poori dough while they are never added to the chapati dough.
This recipe I have shared with you today makes the classic puri, but you can do many variations with it. Some of them are. Beetroot Poori — Add some beetroot puree to the dough. This puree will give a nice pink color to it. Palak Poori — Add palak or spinach puree and make a dough.
Luchi — Bengalis make puri using only maida or all-purpose flour and it is called Luchi. Aloo Puri — In this version, boiled and mashed potatoes are added to the dough along with a few spices. Namak Ajwain — Add some ajwain carom seeds and some salt to the dough and then make poori from it.
Methi Poori — Adding some freshly chopped methi fenugreek leaves to the dough gives a nice taste to it. Masala — Add dry spice powders like dry mango powder, anardana powder pomegranate powder , red chili powder, etc to make this delicious masala poori. Puri Aamras is a very popular combination and is very popular in Gujarat and Maharashtra.
It also pairs well with sweets like Kheer , Shrikhand , and Sooji Halwa. In India, poori is a popular food to pack for traveling or for picnics as it stays good for a few days at room temperature.
Poori keeps good at room temperature for days. Here we show you how to make poori. To deep-fry poori , heat the oil in a deep kadhai and carefully put puris to fry at a time. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil.
Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. The most popular breakfast recipe with pooris in India has to be puri bhaji.
Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice.
Plain Puri is also served at special or ceremonial functions. Now thanks to this easy recipe I can make some for my mum anytime and bring a smile to her face. Thank you.. Easy and very user friendly Thank you.
Facebook Instagram Pinterest YouTube. Jump to Recipe Pin Recipe. Step by Step Photos Above Want to make it perfect first time? Tried this recipe? Author: Kanan. Course: Main Course. Cuisine: Indian. Calories: kcal. Servings 12 small 3-inches size. Prep Time 20 minutes. Cook Time 10 minutes. Total Time 30 minutes. Ingredients 1x 2x 3x. Recommended Products. Instructions Kneading The Dough: Take chapati atta and salt in a bowl.
Mix it well. Add a teaspoon of oil and mix by rubbing between your thumb and fingers. Then add little water at a time and start kneading the dough. The dough should be smooth yet semi-soft Not too soft like roti and not too stiff like mathri. Rolling Poori: After the resting time, again knead the dough times to make it smooth. This article does not show how to make proper puris. The rolling of the dough is wrong and there is very less oil in the pan for it to cook. They should be puffy and golden brown, not like these.
Helpful 9 Not Helpful 3. Related wikiHows How to. How to. Co-authors: Updated: September 7, Categories: Indian Breads. Thanks to all authors for creating a page that has been read , times. Did this article help you? Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. About This Article. Did you try it? Leave a review!
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