By Ujjainee Roy
October 28, 2024
There’s nothing quite as delightful as biting into a crispy, puffed-up poori. Whether enjoyed with aloo sabzi, chole, or a variety of other accompaniments, perfect pooris are an essential part of many festive meals. However, it can be challenging to keep pooris airy and fluffy for a long time after they’re fried. They often deflate and become chewy, losing their appeal. However, a few simple tricks can help you maintain that desirable puffiness and texture for longer.
Adding a small amount of semolina (about 1-2 tablespoons) to the wheat flour while making the dough can help keep pooris crisp and airy. The semolina makes the dough slightly firm, which allows the pooris to hold their shape and puff up better.
Properly kneading the dough is essential for making airy pooris. A firm, smooth, and elastic dough ensures that the pooris puff up and stay that way. Knead the dough until it’s smooth, and allow it to rest for 15-20 minutes before rolling. This will give you better results when frying.
When rolling pooris, ensure that they are of even thickness. Rolling them too thin or too thick can cause them to deflate quickly. Also, avoid dusting too much flour while rolling as it can lead to oil splatters and cause the pooris to absorb more oil, making them heavy and less likely to stay puffed.
The temperature of the oil is crucial when frying pooris. If the oil is not hot enough, they won’t puff up, and if it’s too hot, they will become too dark and burn quickly. To test the temperature, drop a small piece of dough into the oil; it should rise to the surface almost immediately but not brown too fast. This indicates the oil is at the right temperature
Avoid overcrowding the pan by frying one poori at a time. When you add too many pooris at once, the oil temperature drops, preventing the pooris from puffing up properly. Give each poori the space it needs to expand fully and stay airy for longer.
While frying, gently press the poori with a slotted spoon. This action helps it to puff up evenly. Once it has fully inflated, turn it over to cook the other side for a few seconds. This simple step can make a big difference in how well your pooris puff up and stay airy.