2 mistakes to avoid while making pooris

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Perfect your pooris with these unique yet simple tactics:

Kneading | Frying | Binding

COMMENTS 6

komal-91's picture
Komal
Add a little bit of salt in the oil to avoid oily pooris
vibha-vinodrai-40's picture
Vibha Vinodrai
Looking forward to trying this next time I make pooris!
shweta-ayare-94's picture
Shweta Ayare
The sugar tip really worked for me! Thanks Fortune...
radha-14's picture
Radha

I've tried the sugar as well! Crispy and with a caramel hue. just perfect

Heena Vallecha's picture
Heena Vallecha

Knead the dough with spinach or beet root puree to make more nutrishiousyes

Heena Vallecha's picture
Heena Vallecha

yes

Recreate this technique to be celebrated as our Home Chef

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Poori cooked by our Home Chefs:

<p>Well, it's a tad dangerous but a drop of vinegar to the oil definitely puffs up the poori.</p>

Radha (Mumbai)

Well, it's a tad dangerous but a drop of vinegar to the oil definitely puffs up the poori.

Poori Recipe:

Ingredients
  • Whole wheat flour (atta) (1 cup)
  • Fine semolina (chiroti/rawa/sooji) (1 tbsp)
  • Clarified butter (ghee) (1 tsp)
  • Sugar (1/2 tsp)
  • Water (1/2 cup + 2 tbsp)
  • Carom seeds (ajwain) (1 tsp)
  • Salt as per taste
Method
  • Mix together flour, sooji, sugar, carom seeds, ghee and salt. 
  • Add water little by little and knead into a firm dough.
  • Cover with a muslin cloth and keep aside for 15 mins.
  • Now divide the dough into equal pieces. 
  • Technique in focus #1: Smear the balls lightly with oil to avoid black spots.
  • Roll out a poori that is neither too fat nor too thin.
  • Do not use dry flour while rolling. Heat Fortune VIVO DIACare Oil in a deep kadhai.
  • Technique in focus #2: Make sure the oil is not smoking hot or lukewarm. Heat till 180°C - 190°C.
  • Add one poori and gently press it from one side to ensure that it fluffs up.
  • Flip gently and fry from the other side. Repeat for all other pooris.
  • Your fluffy and crispy pooris are ready to be served with a side dish of your choice.