Tips for making Poori
- Add 1 tsp rava and ½ tsp sugar to the wheat flour to get puffy pooris.
- Don’t use more water to knead. Too much oil will be absorbed if the water content is more. The dough should be thicker than chappathi dough.
- Use oil instead of wheat flour to roll out the pooris so that your oil remains clean without any residue after frying.
- Oil should be hot while frying. If you drop a tiny piece of dough, it should come up soon. That is the right time to start frying the pooris. If the temperature of the oil is less, more oil will be absorbed. If the temperature is too high, pooris will turn brown.
- Apply oil over the leftover dough before storing in the refrigerator to avoid them from turning dry and black.
- At hotels, pooris are made with maida. Some people mix maida and wheat flour in equal proportions. But my choice for a healthy breakfast is using only wheat flour.