By: Neha Grover
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Crafting the perfect poori can be challenging, but with the right techniques, you can achieve delightful results every time. Follow the following tips:
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Ensuring a soft dough is crucial. Incorporate milk and oil/ghee along with water and wheat flour for a stretchy, soft texture.
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To get crispy pooris, add semolina (sooji) flour, ensuring a crumbly texture. Also add ghee to the mix to enhance the exterior crispiness.
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The dough should be neither too runny nor too firm. Add a pinch of salt to the frying oil to have less oily pooris.
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For a beautiful golden hue, add a small amount of sugar to the dough to facilitate caramelisation during frying.
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Make sure the oil reaches a bubbling-hot temperature before frying. But the oil should not be too intense to avoid burning the pooris.
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