Making perfect pooris with step by step instructions.Telugu Version.
I like puris very much. in fact, everyone likes them. I would like to have them at the hotel than at home.but the problem is that they use maida/all-purpose flour and they absorb too much oil.so I had to learn to make them on my own. Initially, my puris used to be like biscuits.somehow finally I got the recipe.They are usually served with aloo curry.this curry has two variations. one is with besan/chickpea flour and another one is kurma. My daughter and husband don’t like the aloo Besan curry.so I usually prepare very quick and easy aloo kurma which is shown in the video below.
You need to follow some TIPS to get perfect Puris.
FOR KNEADING THE DOUGH :
1.add water little by little, while mixing the dough.
2.if you pour excess water the dough will become moist and absorbs too much oil.
3.the dough should be hard.
4.you can add some milk to get soft puris.
5.you can add 2 tbsp of sooji/semolina/rava to 250 grams of flour to get slight crispy ones.
FOR PRESSING THE PURIS
1.dust the platform with flour before pressing puris.
2.press the puris evenly,i.e they shouldn’t be thin on one side or in the center and thick on another side or in the center.
3.pooris should be thick.at least 2mm thickness is required to get perfectly puffed up ones.
4.if you press them thin, they will turn out like crispy biscuits.
5.wipe off the dust with fingers before you fry each puri.otherwise the dust on the Puri may get burnt and it looks odd.
1.leave the puri into oil carefully.
2.do not touch it until it floats to the top.
3.once it floats to the top, press gently with a ladle until it puffs up completely.
4.flip and fry for 12-15 seconds.do not flip it again.take it onto a paper towel.
1.heat the oil until it is extremely hot.
2.keep the flame on high while frying.
3.if the Puri gets burnt, just turn the heat to simmer for few seconds and turn it high heat again.
try and enjoy…. 🙂
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ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.
Text version of Pooris
Hotel Style puffed puris with Aloo Khurma
- 250 grams wheat flour
- 1/2 tsp salt
- 2 tbsp oil
- 1/4 cup milk
- water as required
- 2 or 225 grams potatoes
- 1 or 80 grams onions
- 2 green chilies
- 1 or 40 grams carrot
- 1 or 60 grams tomato
- 1/4 cup whipped yogurt
- 1 tsp ginger garlic paste
- 1 tsp fennel seeds/saunf
- 3 cardamoms
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 3 or 4 tbsp oil
- salt as required
- 2 sprigs mint leaves
- 1/4 cup chopped coriander
- oil for deep-frying
- take 250 grams of wheat flour into a mixing bowl.
- add salt, oil, milk and mix well.
- pour water little by little and mix into a hard dough.
- apply little oil and leave it covered for 15-20 minutes.
cut onions and green chilies into thin&long slices.chop potatoes, carrots, and tomatoes into small pieces and keep aside.
- heat 3-4 tbsp of oil in a pan, add sliced onions, green chilies, potatoes, carrots.
- add salt.ginger garlic paste and mix well.
- cover and cook until the vegetables become soft.
- meanwhile, dry roast cardamoms, fennel seeds for a minute and pound them into powder.
open the lid and add turmeric powder, red chili powder, coriander powder, garam masala, cardamom&fennel powder.mix well.
- add whipped yogurt, mint leaves and mix again.
- pour 1/2 cup water and cook until it starts to bubble.
- add the chopped coriander and turn off the heat.
- divide the dough small equal portions.and flatten each one.
- dust the platform with flour and press the puris evenly with at least 2mm thickness.
- wipe off the dust on each puri before frying.
- heat oil for deep-frying.
- when the oil is hot, leave the puri into oil carefully.
- when the Puri floats to the top, press with ladle gently until the puri puffs up completely.
- flip and fry for 12-15 seconds.and take it onto a paper towel.
Video version of Pooris