By Deepali Verma
September 28, 2024
A crispy puri is the perfect companion to Indian dishes like chole and aloo sabzi. Mastering the art of making them crisp can elevate your meal experience.
Ensure the dough is firm yet pliable by kneading it thoroughly with minimal water.
A small amount of semolina in the dough helps in achieving a crisp texture.
Let the dough rest for at least 20 minutes, ensuring it’s easier to roll and fry evenly.
Make sure puris are evenly rolled, neither too thick nor too thin, for consistent crispiness.
Fry the puris in hot oil at medium heat. If the oil is too cold, puris will absorb excess oil.
Fry one puri at a time to ensure even puffing and crispiness.