How to make fluffy poori in Tamil – Soft puri recipe

Written by: Kannathal chinniah

how to make fluffy poori - soft puri
How to make fluffy poori in Tamil – Soft puri recipei

Puri is the best breakfast recipe in India. Here is the detail recipe for soft puri. You can also watch Tamil video recipe of puri. Now let us learn…….

Tamil Video

 Ingredients

Wheat flour – 250 g

Suji rawa / kesari rava – 1 tbsp

All purpose flour – 1 tbsp

Salt


Method

1. In a wide bowl mix all the ingredients together, knead the dough well. The dough should be little stiff and not loose like chapati dough. ( I have added 3/4 cup of water to knead 1 1/2 cup of flour ).  Knead the puri dough with a tsp of oil finally, as to avoid drying up.

2. Do not rest the poori dough, start making puris immediately else it will absorb more oil.

3. Make small balls from the poori dough, roll out into small circles. Thickness of the rolled pooris should be medium and not like thin chapati.

4. Heat sufficient oil for frying ( according to the size of the rolled puris ). To check the right temperature of the oil, put a small piece of dough in hot oil, it will rise immediately at the same time it should not be browned.

5. Keep the flame on high mode for the first 2 or 3 puris. After 3 pooris keep the flame on high and medium alternatively. Give a light pressure over the puri with the ladle to puff it up well.

6. Now soft fluffy pooris are ready to serve, Serve poori with puri kizhangu masala ( potato masala )

Note

1. Adding suji rawa is to maintain crispness

2. When you starts to knead the dough, it seems the water has not been enough to knead the whole dough. If you continue kneading, it will be more enough to make a tight dough. Loose dough absorbs more oil while deep frying.

3. Use less dry flour to dust while rolling as it spoils the oil ( will be settled as sediments in frying oil and it will stick with the fried puris ).

4. You could apply little oil on the rolling surface and roll out puris instead of dusting the wheat balls.



Written by: Kannathal chinniah

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