By Suprita Mitter
September 23, 2024
Making fluffy, perfectly puffed puris is an art that comes with a few simple techniques and tips. Puris are a popular Indian bread, often served with potato curry, chole, or other flavourful gravies. Here are some easy ways to ensure that the puris fluff up nicely.
The dough for puris should be firmer than chapati dough. Add water gradually and knead until smooth and firm. Soft dough absorbs more oil and results in greasy puris.
Allow the dough to rest for 10-15 minutes before rolling. This helps the gluten develop, making the puris easier to roll and puff up during frying.
While rolling, use very little dry flour to prevent it from burning in the oil. Instead, grease your rolling surface or hands with a few drops of oil.
Roll the puris to an even thickness, neither too thick nor too thin. Uneven rolling can prevent them from puffing up or leaving parts uncooked.
Heat the oil well before frying. Test it by dropping a small piece of dough. If it rises quickly with bubbles, the oil is ready. Hot oil helps puris puff up instantly.
Maintain a medium-high flame. If the oil is too hot, puris will brown too quickly without puffing up. If too cool, they’ll absorb oil and become soggy.
Fry puris one at a time and press them gently with a slotted spoon as they cook to help them puff up fully.