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Shared December 5, 2025
3 rules to make perfect puffed up soft poori
1. Dough - Should be smooth , soft and firm &Tight when you touch it.( should not be soft & moist as chapathi dough). For 1 cup flour ,3/4 cup water. Rest the dough atleast for 10 min, this will help the gluten in wheat flour to release. [Make a dough using warm water with salt keep it closed and knead into a perfect dough]
2. ROLLING OUT THE DOUGH- The dough should be rolled out evenly(no cracks)-NEITHER TOO THIN NOR TOO THICK. The rolled out dough should be 1/4 inch thick.
3. TEMPERATURE OF OIL - Should be but hot not smoking hot. When you add a pinch of dough in oil and if the dough floats over the oil in few seconds(2-3 seconds) then the temperature of oil is perfect for frying.
Tips-
✅HARD POORI - Oil not heated properly & poori is fried too long in oil.
✅OILY POORI - When the temperature of oil is low/ flame is low then you will end up with oily poori.
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Best trick to make less oil puri.
Add half a t spoon salt and tooth pick into the hot oil
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