Topic started by avanika on Wed Dec 22 07:31:59 .
All times in EST +10:30 for IST.

What is the secret behind the poori coming out soft and bulgy? When i deep fry up they don't bulge up. Are there any tips for these?

Responses:

• From: avanika (@ 162.42.203.236) on: Wed Dec 22 07:33:37
  
  What is the purpose behind covering the dough w/ muslin cloth prior to deep frying?
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Wed Dec 22 20:08:21
  
  avanika
  
  1. Make sure the oil is really hot before you put in the dough. After putting in th epoori, 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.
  
  2. A muslin cloth is used so that the dough does not dry up while you are in the process of rolling it out. A sheet of clean plastic will work just as fine.
  
  
• From: specialmasala (@ hil-qbu-ptg-vty107.as.wcom.net) on: Wed Dec 22 22:34:23
  
  Maybe these tips will help you.
  When you set the dough aside to rest rub a film of oil on it.
  And most important of all. After you drop the poori into the hot oil take the back of the frying spoon and with gentle pressure push the poori into the oil. Hold it under until it begins to puff up,then slowly lift spoon out of oil as it puffs up. Hope this helps
  
  
• From: A food lover (@ 1cust114.tnt1.rahway.nj.da.uu.net) on: Thu Dec 30 16:09:16
  
  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.
  
  
• From: uma (@ ) on: Sun Sep 30 09:59:59
  
  hi avanika
  very late response, but sure shot i guess!! the secret is in the dough and the frying. Add some fine rava ( 2 tbs per cup of flour) and a cup of curds to the flour and mix well, and then add just enough water to make a soft dough(remember that rava will soak up water). make sure th oil is hot. as soon as you drop the puri in, use the ladle and pour the hot oil from the sides on the pan on the puri gently. that's it. well puffed soft puris!!
  
  
• From: Ramadas (@ globalc31.citicorp.com) on: Sun Nov 18 05:45:11
  
  a little bit of baking soda helps, when making
  the dough, to make the poori crisp.
  
  
• From: mrs y.latha (@ 203.122.42.111) on: Wed Jan 16 03:53:56
  
  i want to know how to make south indian mutton
  kolambu without using coconut or very little
  of it.
  
  
• From: sowmya (@ edslink1.eds.com) on: Thu Feb 7 13:07:16
  
  Make the dough with hot milk and water. make the puris as soon as the dough is ready. You will notice your puris are soft and has no oil at all.
  
  
• From: subhashini (@ aca83b73.ipt.aol.com) on: Mon Sep 15 17:26:42
  
  hi for making puris dont strain too much.Just add 1/4 cup of milk with the dough.wait half hour and start frying ur puris.puris will be soft as well as milk improves the taste of the puri's too.
  
  
• From: Devi (@ cs17022-189.jam.rr.com) on: Tue Sep 16 10:04:51 EDT 2003
  
  Hi Avanika,
  you should fry the puris in proper way.The oil sould be hot,if you put a piece of dough for testing,it should come up immediately.After testing this, you put your puri in the oil,when it rises up turn it,if it is not puffy ,press gently into the oil with the spoon .Don't keep it longer in oil it will get dark brown and crunchy.You can learn this by trial and error.
  Good luck!!
  Devi.
  
  

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