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Friday, June 22, 2012

poori-puri-recipe1
    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 postsSad.
poori-recipe

Puri (poori) recipe

Indian Breakfast
Prep Time: 5 mins + standing time    |  Cook time: 10 mins    Makes: 8 puris

Ingredients

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

 

Method

  1. Take flour,sugar and salt in a bowl and mix well.1-puri
  2. 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.2-puri
  3. Keep a side covered for 10 – 15 minutes and then again need to make it smooth with out any cracks. 3-puri
  4. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.4-puri
  5. 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.5-puri
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.
        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 :)
poori-south-indian-breakfast

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36 comments:

  1. Aww, hot hot Poori! I'm feeling hungry now..

    Cheers!
    Vani

    Ongoing Event: Love Lock With Juices & Milkshakes

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  2. yummy n fluffy puri.....

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  3. love hot and soft pooris anytime..looks deliciosu,love it wid potato masala or kurma

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  4. Fluffy, golden, perfect puris!!
    Prathima Rao
    Prats Corner

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  5. perfect pooris! I am trying hard these days to get such perfection :(

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  6. I love poori and it is ages ago i made them, you are tempting me to make them.

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  7. ITs been ages since I made poori's. Such an awesome tiffin item. Love the clicks.

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  8. Lovely . me too planning to make in weekend :)

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  9. Puffed up pooris looks so tempting, lovely pics!

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  10. Awesome pooris!!! They look very tempting :)

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  11. Raks, Unga poori la otta podanum pola iruku :)
    The first picture is very very nice.
    Adding sugar will also give that beautiful shining bubbles on the puri, like it's in your first picture.

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  12. Super puffed poori,looks so yummy with masal...loved your sharp n bright clicks!!

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  13. Lovely clicks. Ahhhhhaaaaa so hot, yummy and fluffy puris......perfect for breakfast. Do drop my space at your leisure.
    http://sanolisrecipies.blogspot.com

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  14. Yumm! I should make some especially now that it is raining here. Enjoy your family time.

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  15. awesome ....!!!
    every thing you explained with photos .
    this is too good
    http://kmshomemadefood.blogspot.in/2012/05/capsicum-bajji.html

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  16. We tried a Sunday tradition of Poori-masala,but we started overeating so badly that we decided we were better off eating it once in a blue moon!!Your post is tempting me...and t'rrow is a Sunday;)))

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  17. Wow...fluffy delicious looking pooris...Perfect and detailed explanation..

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  18. Perfect pooris, i always end up with flat and soggy pooris, will try your recipe!

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  19. Nice puris. And it is always nice to blog some basic recipes. Someone always benefits and the others can drool over the pictures.

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  20. oh wow. this is puffed up so nicely.. awesome

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  21. Puffy pooris makes me hungry.

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  22. hmm.. will give it a try after ur aloo kurma post...

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  23. Just what I was looking for..thanks a million...in fact, luv all your recipies, you make it as simple as a breeeeeze :)

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  24. Your pooris look perfect, crisp and fluffed out and a beautiful golden color.

    Enjoy your time with your in-laws...

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  25. Raks, I tried making pooris following your recipe yesterday. It tasted good but didn't fluff up at all. Not sure why. Thanks for posting this recipe that inspired me to make pooris.

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  26. Reasons for puri not fluffing good:
    Oil not hot enough
    Dough too stiff or too loose.
    If your dough is too stif, puri would have been hard.
    If dough is too loose,then the puri would have been so so soft...

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  27. hi...thnks so much for posting this for all to see:) i made ur pooris today it fluffed up for me nicely.
    the only problem was tht it was kinda hard like muruku...u know..is tht how it is suposed to be??

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  28. Tried your Puri today and puffed up very well. Thanks for the detailed steps.

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  29. hi, wen ever i prepare poori it doesnt get puffed up... not even little. can u guess wat mistake i do? can u suggest me a tip to rectify this????

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  30. There could me many reasons
    Your dough is too soft that when frying holes appear and doesn't puffs up.
    Even if ur rolling pin is not smooth and leaves impression it may be the reason that the puri gets punctured while puffing up.
    Not enough oil
    Oil is not hot enough
    Dough is too stiff.

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    Replies
    1. Thanks alot for ur prompt reply. from ur answer iam able narrow down the issue. I think my dough is soft, i add eggs also. Let me try once with a stiff dough..

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  31. wow .... those look so yummy.... never thought dough could swell up like that with no baking powder or anything like that..... cant wait to try it..... thanks for sharing.

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  32. Thank u very much for ur recipe! Tried making pooris first time and they were tasty n fluffy!! Thanks a tonne!!:-) i touched up the dough with a bit of oil to make it soft n pliable. On the whole,very happy!

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  33. very attractive. I tries poori with multigrain atta. But not upto the taste. also some came fluffy and some failed. Is multigrain is suit to poori?

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