15 April, 2016
How To Make Crisp Puri/Puri Recipe
Date – 10.4.2015
Puri is made up of whole wheat flour or atta, served with potato curry or dry. To make it crisp i have added rava , so try this step by step method of making puri and share your feedback.
Preparation time – 10 min
Waiting time – 20 min
Cooking time – 30 min
Recipe type – Breakfast
Cuisine – Indian
Serve – 20 puries
Measuring cup used 1 cup = 220 ml
Whole wheat flour/atta – 2 cups + for dusting
Suji/rava – 1 tbsp
Melted ghee – 2 tsp
Salt – as per taste (optional)
Water – as required
Oil for deep frying
In a big bowl take wheat flour, rava, melted ghee and salt.
Mix them well with your hands.
Now slowly add water and knead well to form a dough. The dough should not be soft but little tight.
Now cover this dough with a bowl or plate and set aside for 20 min.
After 20 min divide the dough into 20 – 22 small pieces.
Roll each pieces and make balls.
Use little dusting flour and roll out into small circles. Avoid dusting too much flour as the excess flour will leave a burnt residue in the oil.
The rolled out puris should not be too thick or too thin.
Heat oil in a kadai.
When the oil is proper hot then add one poori at a time and fry gently pressing down with the spatula.
Turn over when puffed up and fry the poori till golden brown.
Serve puri hot with any dry or curry vegetable of our choice.
Take wheat flour, rava, ghee and salt in big vessel
Mix very well
Add water and make soft but little tight dough
devoid in small balls
Roll it between your palms and make flat
Use dust little flour
make small circle
Place one puri
Press puri with the spatula so that it will puffed up and fry both the sides till light golden brown, maintain high heat while deep frying them
Puri is ready