Namaskar Welcome to nishamadhulika.com Today we are making poori. We all often make pooris at our home. We make pooris for various festivals, religious rituals, on arrival of guests or for any party. Pooris are really tempting and can be prepared instantly.
Let’s start with the procedure of making poori. So, start with kneading the dough first. We have taken 2 cups (300 grams) of wheat flour in a mixing bowl. Let us knead the flour. Add ½ tsp salt or to taste in the flour.
You can also make pooris without adding salt to the flour. But little salt in the pooris makes it tasty. Also add 2 tsp ghee to it and mix well. Now knead little stiff and tight dough for poori. We often knead soft dough for making chapattis but for pooris stiff dough is required.
Make sure the dough is not too stiff. Just keep it little stiff then dough required for making rotis and paranthas. Add water in small portions and knead dough. For kneading this much quantity of dough we have used 0.
75 cups of water. Cover and keep the dough aside for 20 to 25 minutes to rest. Later use it for making pooris. 20 minutes are done and dough is now ready. Grease your hands with some ghee and lubricate the dough again until smooth.
Now let us divide the dough into small dough balls. Divide the dough and roll it into long log shape. Pinch small dough balls from the dough. You can keep the size of pooris small or big as desired. Make dough lumps from the whole dough.
Now roll the dough lumps into round-flatten dough ball. Repeat the process with rest of the dough lumps as well. Meanwhile heat some ghee in a wok to deep fry the pooris. Cover the dough balls to prevent them from drying.
Let the ghee get hot rightly and then start with making pooris. Take one dough ball and roll it out into round and thin poori. While rolling out the pooris make sure you roll out from the edges and not at the center.
Make sure you roll out the poori evenly from all sides. It should not be thin in the center and thick on the edges. Drop little dough to the ghee to check if it’s rightly heated or not. The dough balls immediately started floating on the surface.
The ghee is rightly heated. The ghee for frying the pooris should be rightly heated. Slide the rolled poori in the ghee and press it gently with the ladle to puff it up. After this flip the side and continue frying until it gets golden brown on the other side as well.
Meanwhile let us roll out the other poori as well. The poori is golden brown from the other side as well. Drain out the fried poori. Hold the ladle on the edge of the wok so that extra oil drains back to it.
Similarly fry rest of the pooris as well. If you feel that the ghee has turned too hot then reduce the flame. Drain out the pooris and place them on a plate. With this much dough 20 pooris can be prepared.
Steaming hot and mouth drooling pooris are ready. Making these pooris is really easy. But still few viewers complain that the pooris don’t puff up and don’t get soft. There are few reasons we don’t get perfect pooris.
So, firstly while kneading the dough make sure you don’t make it too stiff or too soft. Knead the dough really well until it gets smooth. With this you’ll get soft and smooth dough balls. While rolling out the pooris make sure you roll it out evenly from the center.
It should not be thin in the center and thick on the edges. Roll out the pooris evenly. With little practice you’ll be able to make perfect pooris. While deep frying the pooris make sure that the ghee or oil is hot sufficiently.
Slide the poori to the hot oil, press it up gently with the ladle to puff it up. You will get perfect pooris. Serve steaming hot pooris with peas-paneer, peas-potatoes or any other sabzi you relish eating the most.
Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my You Tube channel as well.