Everyone loves eat puris, some enjoy them with a vegetable curry (bhaji), while others prefer to savor them with Shrikhand or Basundi. During the summer months, many people especially enjoy eating puris accompanied by fresh mango pulp (Aamras). However, while making puris, people often encounter complaints such as the puris not turning out perfectly, absorbing too much oil, or failing to puff up properly. Yet, the secret to making excellent puris lies hidden within the very process of preparing them. If you knead the dough and fry the puris using this specific method, you will end up with soft, beautifully puffed-up puris.
Let's take a look at three simple tricks for making perfect puris.
Ingredients For Puri Dough: If you want your puris to be light and crispy, try mixing a little semolina (rava) into the dough. For every two cups of wheat flour you use, add two teaspoons of semolina. This improves the texture of the *puris* and ensures they acquire a beautiful, attractive golden color once fried.
What is the Secret to Soft Puris?
Puris shouldn't just be crispy; they need to be soft as well. To achieve this, you can mix a small amount of all-purpose flour (*maida*) into the dough. Adding two tablespoons of all-purpose flour to two cups of wheat flour makes the *puris* soft and prevents them from absorbing excessive oil. This combination of semolina and all-purpose flour provides the perfect balance for your *puris*.
How to Knead the Perfect Dough
To enhance both the taste and texture of your *puris*, the way you knead the dough is crucial. Adding just one teaspoon of sugar gives the puris a lovely color. Next, add two teaspoons of oil and begin kneading the dough. Finally, add lukewarm water gradually as needed while continuing to knead. This improves the dough's consistency and ensures your *puris* turn out perfectly.
The Puri Dough Should Be Neither Too Loose Nor Too Stiff
Always ensure that the dough for your puris is firm. If the dough is too loose, it becomes difficult to roll out the puris, and they tend to absorb an excessive amount of oil during frying. When kneading the dough, avoid pouring in all the water at once; instead, add it slowly and gradually. After kneading the dough, cover it and let it rest for 15 to 20 minutes. This will improve the texture of the dough, resulting in excellent puris.