Puri recipe | Poori recipe | How to make Puri

How to make Puri Recipe also know as Poori recipe at home with step by step photo recipe. Puri is made from whole wheat flour which is a puffed by frying. Puri is an accomplishment that is going with any dishes for breakfast, lunch or dinner. Moreover, you can add suji or rava while kneading the dough for more crispy poori.

Puri Recipe (Poori Recipe)

Moreover, puri is made from whole wheat flour, oil, milk, salt and water. Which is popular for any time hunger. There are many variations in puri like methi poori or masala poori or ajwain poori or stuffed poori, etc or you can also add pureed vegetables or grated vegetables while kneading the dough for more variations of poori.

Furthermore, I want to share some suggestions for a Puri recipe. Firstly, knead the dough tightly. Else oil may absorb. Secondly, for making softly puffed poori add 2-3 tbsp milk while kneading the dough. Additionally, roll the puri not too thin or not too thicker and fry puri on a medium flame for puffed up and golden brown from the sides. Soft dough not make puffed up puri and absorb oil too. And rest the dough at least 15 minutes before starting rolling the puri. While frying makes sure, your oil should be medium hot.

How to Serve Puri

Poori and potato bhaji is a well known combination for any time hunger which is also known as poori bhaji. In the summer days, poori and aamras is also a very popular dish in Gujarat & Maharashtra. You can serve poori with any punjabi gravy curry recipes. You can also eat or serve hot poori with tea or eat stored poori with tea. It is a very popular dish of tea time. Poori is also served with suji halwa or shrikhand too.

Instructions to Make Puri Recipe

1. Take a bowl and add wheat flour, oil, milk and salt. And mix all ingredients together.

2. Now add water as required and knead slightly tight dough.

3. Then add ½ tbsp oil and cover on dough. Furthermore, cover the dough with a cloth and rest for 15 minutes.

4. Take prepare all small round shape poori dough from the dough.

5. Now roll the dough in poori shape slightly thick.

6. Prepare all poori like this. (This poori not need to rest. So when you complete 1 plate rolled poori then deep fry it.)

7. When oil became medium hot then add poori in oil one by one. And lightly press on poori with a spoon or karchi so it’s puffed up.

8. Fry poori golden brown from both sides.

9. Now prepare all puri like this. And serve hot.

Tips to Making Puri Recipe

1. Firstly, knead the dough tightly. Else oil may absorb. Soft dough not make puffed up puri.
2. Secondly, for making softly puffed puri add 2-3 tbsp milk while kneading the dough.
3. Additionally, roll the puri not too thin or not too thicker and fry puri on a medium flame for puffed up and golden brown from the sides.
4. While frying makes sure, your oil should be medium hot.
5. There are many variations in puri like methi poori or masala poori or ajwain poori or stuffed poori, etc or you can also add pureed vegetables or grated vegetables while kneading the dough for more variations of poori.
6. You can also serve poori with potato bhaji, aamras, shrikhand, suji halwa, any punjabi curry gravy, etc.

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