By Krati Purwar
July 3, 2024
Puris are the best travel food owing to their long shelf life and ease of packing and pairing. You can carry along bhindi and aloo sabzi or simply relish the food with mango, lemon, or chilli pickles. Here is your guide to making soft puris for the holiday.
The amount of water in the wheat dough should be enough to help you knead a non-sticky and smooth dough. Too much water can hamper rolling and make the puris chewy.
After kneading the dough, you should let it rest for the gluten to develop. In 15-20 minutes, the dough will be ready to roll the puris and contribute to the softer texture after deep-frying.
When you are at the end of kneading, add a small amount of ghee or oil to the dough. It will help with keeping the texture soft and making it easier for you to roll the dough.
When deep-frying puris, the temperature of oil also plays a crucial role. It should be hot enough to sizzle when it comes in contact with the dough. This will give the perfect rise to puris.
For the puri to remain soft after deep-frying, you need to roll it evenly. Edges should be even, neither too thick nor too thin. If the rolling is uneven, puris will either be chewy or hard.
When deep-frying, puris don’t have to turn brown. Frying happens quickly. As soon as the dough rises, turn the puri over to fry the other end. When the oil around puris stops sizzling, take it out.
You should use a ladle with holes in it to fry puris. When you use it to take puris out of the oil, it helps to drain the excess oil which helps to keep them soft and lightweight.