Tips And Tricks: Here’s How You Can Make The Perfect Crispy Pooris At Home? 

Poori bhaji, Poori aloo, Poori chole…. the pairings for this versatile bread are endless. If you are bored of eating your regular chapatti and the flaky parantha doesn’t appetise you too, then you should definitely try pooris. For those living under a rock, pooris are round-shaped fluffy Indian breads that are deep-fried to attain a crispy taste. Generally, wheat flour is used but some may also add sooji or maida to the dough to make it smoother. 

While pooris are usually paired with savouries, we can’t dismiss the lovely combination of poori halwa too. Too much talk about the side dishes, but what about the pooris? Is making pooris a cakewalk? It may seem like it at first but if you’ve tried your hands at it, you would know it is not. Just like making the perfect roti is an art which comes with practice, frying crispy pooris is a skill too. Fret not, we’ve got some really helpful hacks that will definitely make your pooris rise and give a crispy taste. 

The first and foremost trick lies in kneading the dough. You want to achieve a stiff dough to roll out good pooris. For this, the proportion of water added to the atta should be carefully measured. While there is no definite measurement of the amount of water used, it is always recommended to add small quantities of water while kneading the dough simultaneously. 

2.  Resting Time For The Dough 

Now you need the dough to be hard and smooth at the same time. It should have a stiffer texture than the regular chapattis but shouldn’t be dry. Letting the dough rest after kneading it allows the wheat to set properly. The ideal resting time should be somewhere between 5 minutes-20 minutes. In case you are in a hurry, 5 minutes-7 minutes should suffice. 

3.  Roll Them Up 

While rolling the dough with a rolling pin, make surely that you evenly roll out all the sides, including the edges. If it’s too thick, then the pooris wouldn’t be fluffy and a thin poori would taste no different from a papad. Dip them in oil before rolling them so that they don’t stick to your rolling board. 

4.  Time To Fry 

After pouring the oil in the kadhai, set the temperature to a medium flame and let it heat. Once hot, slide in the poori from one end of the kadhai. Gently pat the centre of the poori with your spatula. This helps the poori to rise. 

Now that you have crispy pooris ready, how about some masaledaar aloo subzi with it?