PURI RECIPE (POORI RECIPE) | BREAKFAST RECIPES

 

    I am posting some basic recipes here, like the curd rice post. Now puri/ poori recipe. I am trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know how to make puri. But I think this post could help a bit beginners who struggle to  puff the puri/ poori. I now a days avoid eating puris, but Aj loves it. Instead of the usual puri masala, he loves to eat it with kurma. So I make kurma for puri. Mostly it would be mixed vegetable kurma. But sometimes make this potato kurma. Anything with potato goes wrong? ;) It tastes delicious!

   And so sorry to the blogger friends, I could not follow your posts or write comments in your blog! Miss all your posts.

Ingredients (makes 6-8 puris)

Wheat flour	1 cup
Water	1/4 cup + as needed
Sugar	1/4 tsp
Salt	As needed

 

Method

Take flour,sugar and salt in a bowl and mix well. Add 1/4 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 tblsp water to gather to a dough. Keep a side covered for 10 – 15 minutes and then again need to make it smooth with out any cracks. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin. Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

        Big fat puris are ready! Serve hot with puri masala or mixed veg kurma or potato kurma as I did. Recipe for potato kurma – Next week :)

Notes

Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste. I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri. Keep oil in kadai enough. It is important in puffing puri. Keep oil always hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium Adding a tsp of ghee while making dough also gives a nice flavour.

 

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