Pooris are quite easy to make compared to say Phulkas (link below). There are, however, 3 things that can go wrong with Pooris - they do not puff, they are too greasy, or they fall flat to soon.
Take care of these 5 elements of the whole process and you will be making perfect Pooris all the time!
1. A stiff dough is key. It is hard to knead by hand. Use a food processor if you have one. If not a little elbow grease is required
2. A secret ingredient in the dough that will prevent your pooris from falling flat 5 minutes after frying - ghee or oil
3. Dough balls must be smooth without any cracks. Any cracks that may be there must be at the bottom while rolling the Poori.
4. The oil must be sufficiently hot about 180oC - 190 oC (350oF - 375 oF)
5. Rolling & frying … Provided you have rolled with any cracks on the bottom (instruction 3) Drop the Poori in the oil with the same cracked side down.
Related Links:
Phulkas - puffed wholewheat rotis
• Foolproof Phulkas - Pu...
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Links to book
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The A to Z of Indian Vegetarian Cookery, Demystifying Indian Cuisine
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Ingredients:
Note: 1 cup = 240 ml, 1 Tbsp = 15ml, 1 tsp =5 ml
Poori, Makes 20, ~4” in diameter
Atta (whole wheat flour) 2 cups
Salt ¼ - ½ tsp (optional)
Ghee 1 Tbsp or
Oil (for Vegan) 1½ Tbsp
Water ¾ - 1 cup
Oil for frying ~ 2 cups
Chapters
Click on the appropriate timestamp to access the corresponding portion of the video
00:00 Intro
01:11 The dough
03:01 Dough Balls
04:24 Rolling & Frying
08:47 Troubleshooting
09:03 Baseline perfect Poori
09:39 Oil is not hot enough
11:12 Dough balls are not smooth
12:30 No ghee in the dough
13:52 Conclusion
Music attribution
White River by Aakash Gandhi, KZfaq Audio library
Dancing Star by Aakash Gandhi, KZfaq Audio library
Everything where it needs to be, Nat Keefe and Hot Buttered Rum, KZfaq Audio library
Invisible Beauty by Aakash Gandhi, KZfaq Audio library
By the Fireplace, Track Tribe, KZfaq Audio library
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