Making puri is a common thing in every festival in India. Puri makes the festival more special. Puri gives a special touch to an ordinary menu. In India, Puri is made for every function, big or small. Be it a child’s birthday or a wedding, having puri on the menu is as common and important as it is for the groom in his wedding. Many types of puri are made like gram flour puri, masala puri, tomato puri, bedmi puri, fenugreek puri etc. By the way, simple puri is made from wheat flour whose dough is kneaded a little tight. Other things are added to it to make it taste and special. To make special puri, add all the ingredients to the puri dough and knead it tightly. You can make Masala Puri without any curry but plain Puri is eaten with any curry Dam Bhindi | Masala bhindi recipe ,Dam aloo | Lucknowi Dam Aloo Kadai Paneer | Restaurant style kadai paneeror dry curry . Poori is the best combination with potato curry.
Airfryer pooris
you can make pooris in an air fryer, and it’s a healthier alternative to the traditional deep-frying method. Pooris are a popular Indian bread that’s typically deep-fried until they puff up and become golden brown. Here’s how you can make air-fried pooris:
- Prepare the Dough: In a mixing bowl, combine the whole wheat flour (atta) and salt. Gradually add water and knead the mixture into a smooth and firm dough. You’ll typically need less water for poori dough compared to roti or chapati dough.Add 1-2 tablespoons of oil or ghee to the dough and knead it again to incorporate the fat evenly.Cover the dough and let it rest for about 20-30 minutes. This resting period helps make the pooris soft.
- Preheat the Air Fryer: Preheat your air fryer to 350-375°F (175-190°C) for about 5 minutes.
- Divide the Dough: After the resting period, divide the dough into small, golf ball-sized portions. Roll each portion into a smooth ball between your palms.
- Roll Out the Pooris: Take one dough ball and flatten it slightly with your fingers.Use a rolling pin to roll out the dough ball into a circle, about 4-5 inches in diameter. You can use a little dry flour to prevent sticking if needed.
- Air Fry the Pooris: Lightly brush one side of the rolled-out poori with a small amount of oil. Place the poori in the preheated air fryer basket, oiled side down. You can usually fit 2-3 pooris at a time, depending on the size of your air fryer. Lightly brush the top of the poori with a little more oil.
- Air Fry: Air fry the pooris at 350-375°F (175-190°C) for about 6-8 minutes or until they puff up and turn golden brown. Keep an eye on them as cooking times may vary depending on your air fryer.
- Remove and Serve: Once the pooris are cooked and puffed up, carefully remove them from the air fryer and place them on a plate lined with paper towels to remove any excess oil.
- Serve: Serve the air-fried pooris hot with your favorite side dish, such as potato curry (aloo sabzi) or any other curry of your choice.
Air-fried pooris will be slightly different in texture compared to traditionally deep-fried ones, but they are a healthier option with less oil. They can still be delicious and puffy, making them a good alternative if you’re looking to reduce oil consumption.
Make soft puree
Prepare the Dough: In a mixing bowl, add the flour and a pinch of salt. Gradually add water while kneading to form a soft and smooth dough. Start with a little water at a time to ensure you don’t make the dough too sticky. Knead the dough for about 5-7 minutes until it’s smooth and elastic. The dough should be firm but pliable.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer pooris.
Divide the Dough: After resting, divide the dough into small lemon-sized balls. You should be able to make around 10-12 balls from the given measurements.
Rolling the Pooris: Take a dough ball and flatten it slightly between your palms to form a small disc. On a clean, dry surface, use a rolling pin to roll out the disc into a circular poori. Roll gently and evenly, ensuring the poori is not too thin or too thick. Roll a few and set them aside before frying.
Frying the Pooris: Heat enough oil in a deep pan or skillet for frying. The oil should be moderately hot, around 350-375°F (175-190°C). You can test the oil’s temperature by dropping a small piece of dough into it – it should sizzle and rise to the surface gradually. Gently slide a rolled poori into the hot oil. It should start puffing up immediately. Use a slotted spoon to lightly press the poori down into the oil. This will help it puff up fully. Once the poori puffs up and turns golden brown on one side, flip it over and fry the other side until golden as well.
Drain and Serve: Carefully remove the fried poori from the oil using a slotted spoon. Place the fried pooris on a plate lined with paper towels to absorb excess oil. Serve the soft and fluffy pooris hot with your favorite side dishes, such as potato curry, chana masala, or any other accompaniment of your choice.
Besan poori | Gram flour poori
Ingredients
- ½ bowl gram flour
- 1 bowl wheat flour
- salt as per taste
- 1 tsp coriander
- 1 tsp oil for moyan (To make the dishes made from refined flour and flour like Puri, Luchi, Mathri, Gujhiya etc. soft and crispy, before kneading the dough,ghee or oil is added to the dry flour which is called Moyan.)
- 1 tsp turmeric powder
- 1 tsp green chilli
- 1 tsp ginger paste
- 1 pinch Asafetida
- oil for frying
Instructions
- In a deep vessel, add wheat flour, gram flour, salt, green coriander, one teaspoon oil, turmeric powder, green chilli, ginger paste and asafetida and mix.
- Knead a slightly stiff dough with water and keep it covered for 10 minutes.
- Then soften it by mashing. Now roll the puriya. Fry the puria on high-medium flame.
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