Lifestyle Tips: Puri is made in most homes. Perfect round puri can be eaten for breakfast or lunch. Usually people like to eat it with vegetables. Many people also like to eat it with kheer, vermicelli and halwa. It does not matter with whom you are having the puri. Hot-hot pooris automatically attract everyone towards them. The mouth starts watering at the sight of the crispy puffed puri. But if there is more oil in the poori, then the mouth is formed.
How to make crispy and puffed puris in less oil (Lifestyle Tips)
1. You can add a little oil or ghee while kneading the dough to make pooris. Let us tell you that by mixing Moyan in the flour, the dough kneads well and there is no fear of bursting of puri.
2. It is very important to check the temperature for deep frying. Do not fry on high flame or low flame. Keep in mind that the poori should be hot enough to puff up.
3. It is known to many that the dough for poori should be kneaded hard because if your dough is soft, there will be more chances of oil filling.
4. You can also add boiled colocasia or slightly boiled potatoes to add extra crunch to the puri. This trick helps in making the puris crunchy.
5. Don’t make the mistake of using dry flour while rolling the puri dough, in this case, apply a little oil and roll the puri. Due to this, instead of bursting, the puri will puff up well.