Who does not love to be served a hot and puffy poori with some potato masala or channa masala. I also love popping the poori and watching the steam which carries all the goodness.

It took me quiet some time to master the skill of making a perfect poori. Guess what? It does not need any semolina or oil or ghee that needs to be added to the dough. And yes, you dont need to add maida to make it soft. But here lives the answer to the ever wondering questions in the poori land

Why is my poori not puffing?
- Two main reasons are oil temperature is not right and the dough is rolled very thick and uneven.
How to make the poori stay puffed?
- The trick is to roll the poori evenly and while frying the top sides also needs to be drenched with oil. That way after turning it cooks evenly all around and stays puffed
- Also go beyond your conscious and don’t use paper towels to drain excess oil, use a wide pan to store pooris before serving.
Why is my poori oily?
- Definitely oil temperature. If it is low then poori tends to absorb oil and not puff up
Why is my poori burnt?
- Some times oil is used instead of flour while rolling poori, if the oil temperature is not in the sweet zone, then it will be burnt
How to make soft poori?
- The dough needs to be pliable to touch but, also little stiffer than roti dough, I always prepare my dough not more than an hour before its needed.

More details down in the recipe block.

Ingredients

Whole wheat flour / Atta - 1 cup
Salt - to taste
Water - 1/2 cup and few tbsps
Oil - for frying

Direction

Dough preparation

In a mixing bowl add whole wheat flour and salt. To that start by adding water little by little. For 1 cup of flour it should take little more than 1/2 cup water. Make sure to add little water at time to have control over dough’s consistency.

Then cover it with a plate and let it sit for not more than 1 hour. The dough should be pliable but stiff. When ready to make, heat a wok of oil (I use peanut oil or avocado oil for deep frying) and bring it to medium to medium high heat.

Before starting to fry, I split the dough into equal size balls and roll it with flour and keep it ready.

Then while frying, I fry in batches. I roll 5 to 6 pooris at time and fry at once. This way oil temperature can be maintained. If each poori is fried and rolled simultaneously then there is a possibility that the oil will get too hot in between.

Make sure to roll it evenly and make sure the edges are not worn.

Frying pooris

If you prefer to roll with oil, just watch oil while frying. sometimes poori tend to brown just on the top. Now coming to frying. Make sure to have enough oil for the poori to float. When the oil is smoking in medium heat, gently drop one poori at a time and gently push in around corners. The slowly pour oil over the top of the poori. Then flip the poori and gently keep turning. Drain excess oil over a colander or simple rest in in a wide tray before serving.