Advise on pooris...
Topic started by R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on Wed Jan 29 05:28:19 .
All times in EST +10:30 for IST.
Hi,
Offlate, whenever I tried to do pooris, it is becoming crispy, particularly after started using with Temple Atta flour. Before that, did not face those problems.
Could that be the flour or where i could have gone wrong?
Tried all methods like adding hotmilk or curd etc. nothing worked out. As soon as I took it out from the oil, within few mts, it is becoming like an appalam.
Pls suggest me with a perfect way to make soft puris.
Your immediate reply would be highly appreciated and thanks in advance.
bye
Responses:
- From: CI (@ cs2417433-245.houston.rr.com)
on: Wed Jan 29 19:23:45
Hi R,
People say I make very good puris. I will tell you how I make it. You can try if you like the method.
I mix equal amounts of wheat flour, all purpose flour and fine soji. Put some oil (cold) mix well. Add salt and add enough water to make a smooth dough. Keep covered for at least 20 min. Then, make puris the way you make. One thing to remember is, don't roll them too thin. This will make them become crisp. Fry in moderately hot oil. I make it using this way and puris keep soft even after 24 hours. Hope this helps.
Bye,
CI
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Thu Jan 30 07:14:49
thanks a lot, CI. will try your method and let u know the feedback..
at the same time, i have a query-basically, rava is an ingredient which makes vada or dosa to come out crispy, that is what i heard, then how come the poori is coming out softly? can u clarify me?
bye
- From: CI (@ cs2417433-245.houston.rr.com)
on: Thu Jan 30 09:37:24
Hi R,
When you mix all the three ingredients, the outer layer gets a very good color. Eventhough rava makes things crispier, in this case, proportion of fine rawa is 1/3 of the entire flour. Eventhough I cannot tell you exactly how it turns out to be soft, it does. Make sure you don't roll them too thin.
Hope someone else can answer this question if they know the answer.
Bye,
CI
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Thu Jan 30 13:13:37
Thanks for ur explanation. I read ur replies in so many threads. So, I am definitely hoping that the pooris will come out nicely. will give a try, anyways.
Bye
- From: Devi (@ cs17019-231.jam.rr.com)
on: Wed Feb 5 16:11:34
Hi R ,
my suggestions for soft puris.You knead your atta with salt and water,let it be a little softer than what you kneaded before.Keep it for 1/2 an hr to 45 mins.with a tight lid.
While frying also there is a chance of becoming crispy.So,make 10 to 15, a little thick puris and keep aside.To test the oil,drop a piece of dough if it rises as soon as you drop ,the oil is ready.Put one puri and when it rises up turn it,and slowly give a press ,it will bulge than turn and remove it.This process may help you .
thank u
Devi.
- From: funcook (@ tor-58-26a-209197167020.3web.net)
on: Fri Feb 14 01:05:47
Hello R!
CI’s recipe seems very interesting.
Although a Poori dough is made with sieved wheat flour, salt water and oil, there seems to be some variations to the same. The type of flour you have used is certainly not an issue.
You knead to make a stiff dough and rest it well, to form a good structure.
When rolling with flour, remember to brush off excess before frying. Seen some people use oil instead for ease of rolling. Rolled poories should be a little on the thicker side.
Fry poories in hot oil, just under smoking point. Do not fry for too long. Turn over once and remove immediately.
Although CI’s recipe calls in for rawa, it will not harden the surface. Rawa makes crusts crisp when used without water, as in shallow fried fish.
Rawa as in CI’s recipe has absorbed enough moisture. Infact, the rawa molecules, due to its size should better hold the puffed shape and texture.
- From: CI (@ cs2417433-245.houston.rr.com)
on: Fri Feb 14 10:44:43
Hi Funcook,
Thanks for the analysis on my poori recipe. I myself didn't know anything about the effect of rawa in it. When I was a little girl, I had visited someone's place. Lady of the house had made pooris. I was trying to help her get the proper vessels etc., in the kitchen. I saw her mixing these flours and I was wondering why she is doing it. My mother always made it with wheat flour. When I ate those pooris, taste sort of remained in my memory. So, when I grew up and started cooking, I started making them with all three ingredients mixed and it comes out so good that I don't want to go back to plain wheat flour pooris.
Thanks for the reply.
Bye,
CI
- From: Hermoine (@ l98uppx1.hewitt.com)
on: Thu Apr 3 15:53:13
Easy poories - take refrigerated tortillas ( white, not wheat)and fry them. They come out pretty decent. Just remember, it has to be the refrigerated tortillas and not the 'regular' kind.
- From: sharmila sanka (@ ss07.co.us.ibm.com)
on: Tue May 6 11:38:10 EDT 2003
The below is the gathered info from all websites .
Tips for soft puris
For soft puris knead the dough with little water than you knead for chappati`s.The dough should be a bit hard.While rolling role it bit thick than normal chappati`s.
Make sure the oil is really hot before you put in the dough.
After putting in the poori, use the spoon for frying to take some hot oil from the pan and pour it n top of the poori you
have just put in. It will immediately puff up.
To ensure that the poori is soft, do not make a stiff dough.
Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
Adding a little 'Rava' (semolina) to the dough helps. I use 2 tbsp for every cup of wheat flour. It holds up the puris
better. Also the dough shouls be stiff, but pliable enough to roll out. If the dough is too soft the puris become oily.When you set the dough Do not overfry.
To make soft puris, add little curds to the dough whilst kneading make little bit thick so that it has room to puff and body to keep it
...While making the poori's dont try to press the dough hard to spread it.spread the dough gently and once the oil is hot and you keep one poori at a time once u drop the poori into the oil try to press the poori down as it comes up till the
poori pops up.and then turn it and remove from the oil.Do not use hard hand while kneading.apply something The milk helps to make it soft.
Keep the dough closed with wet cloth for about 15 minutes without exposing to air
fry the pooris immediately after u've flattend them. This is because, when u flattend the pooris there is moisture in them, and when u fry them, the moisture is released and u'r pooris will rise, and remain soft. But if u let them sit for some time, the moisture will dry out, and the pooris will not rise or come as soft as expected.
- From: Sumathi Vijayakumar (@ 12-213-183-9.client.attbi.com)
on: Fri Jun 20 12:42:56 EDT 2003
Hi,
I use plain wheat flour for making pooris.
Add little salt to flour and mix well.
Then heat oil in pan, take 2-3 tsps of hot oil and carefully pour in the flour and mix well.
Now add water and knead well.
Start rolling the dough to make pooris, which should be not too thick or too thin. Use oil(unheated) to roll instead of dry flour. Smear oil on rolling pin and rolling stone. This will keep the oil in the pan clear even after frying a lot of pooris.
Drop the pooris in hot oil one at a time. Roll the poori over. When the poori rises and becomes brown all over, strain and remove from oil.
By following this method, we do not have to wait after kneading the dough and pooris are soft & tasty without oil coating.
Try it. It is very simple and fast.
- From: Usha Prabhakar (@ 1cust139.tnt2.lubbock.tx.da.uu.net)
on: Sun Aug 10 11:09:57 EDT 2003
Try mixing a quarter slab of Tofu in your dough mixture while mixing the flour with some water, salt and a tsp. of oil. It comes out very good.
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