By: Payal
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Pooris are the ultimate comfort food, but let's be real - they don't always turn out as we hope. Too soggy, too oily, or just meh? Here we got foolproof tips to nail the perfect poori on your first try.
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While kneading, throw in some lukewarm milk and a little oil or ghee. Trust us, this is where the magic begins.
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For that dreamy crispy texture, add a spoonful of semolina or ghee to your dough. This trick makes sure your pooris come out golden & crisp when fried.
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Mix a little kasuri methi into your flour. It adds a whole new layer of taste that'll have everyone asking for seconds (or thirds).
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For that dreamy crispy texture, add a spoonful of semolina or ghee to your dough. This trick makes sure your pooris come out golden & crisp when fried.
Tired of oily pooris? Let the dough chill-literally. Pop it in the fridge for 15 mins before rolling it out. This helps reduce oil absorption when frying.
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Here's the deal with oil: too hot and your pooris burn; too cold and they soak up oil. Get the oil to the right temperature, then lower the heat before frying.
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