Puris are literally one of the oiliest Indian flatbreads around, and tasty too! They’re well worth the time it takes to roll them out for your dinner. But if you’re looking for an easy trick to get them done sooner, here’s what we do!
Step 1 – Make the puri dough.
Simply take these ingredients together and massage into a stiff ball. The stiffer it is, the fluffier it gets. The puri, I’m talking about the puri.
250 grams wheat flour
1 teaspoon salt
1 tablespoon oil
Optional – 1 teaspoon kala til (black sesame) or ajwain (ova or carom seeds)
250 ml oil for deep frying the puris
water – as needed
Step 2 – Make 8 to 12 portions of the dough and roll into balls.
Step 3 – Roll out the dough.
For regular pooris, you have to roll each ball into a 4-inch or 5-inch circle using a rolling pin. Instead of this, roll each dough ball into a 7-inch or 8-inch circle.
Step 4 – Now here’s the trick!
Using a sharp knife cut each circle that you’ve rolled out into 4 or 6 pieces. So you’ll have a lot of triangular pieces ready to go. This reduces the time taken to roll out the puris by 2/3rd.
Step 5 – Fry the pooris as usual.
Step 6 – Dry out the excess oil on kitchen towels aka tissue paper.
And that’s it! Your fluffy puris are ready. It’s a really simple trick to make puris quicker and reduce the rolling time by almost a third, sometimes even half. How do you roll puris quicker? Make triangular pooris.
If you like them, try out this recipe for our sweet beetroot puris. Or if you’re looking for something really different, try out our glutenfree recipe for East Indian chitaps.
