ADD THIS to make Puffy Poori without absorbing oil | Awesome tips #poori #puri #viral #trending

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more economical.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while vegetable oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and richer, while buttermilk is a cost-effective substitute.

semolina

🥗Healthier: oat flour

💰Cheaper: cornmeal

Oat flour is a healthier option, while cornmeal is often less expensive.

Take 2 cups of wheat flour in a bowl.

Add 1/2 teaspoon salt.

Add 2 tablespoons of semolina to the flour.

Mix all dry ingredients together.

Gradually add less than 1 cup of water in batches, mixing until a medium soft dough forms.

Grease the top of the dough with a few drops of oil.

Let the dough rest for 15 to 20 minutes.

Knead the dough well for 5 minutes by folding it inside to help with gluten development.

Divide the dough into small balls.

Roll each ball evenly using a rolling pin or a puri press.

Cover the rolled puris with a little oil for every 5 to 6 puris to prevent sticking.

Ensure puris are rolled to medium thickness, not too thick or too thin.

Heat oil in a pan to the right temperature for frying.

Fry small puris one by one to check if the oil is hot enough.

Place the puri in hot oil and press gently on top while frying to help it puff fully.

Flip the puri and fry the other side until golden brown.

Drain excess oil from the puri on a kitchen napkin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens