Do the puris turn into papad as soon as they are put in the pan? You have to add these 2 secret things in the flour, then they will puff up like a balloon

How To Make Soft and Puffy Poori: Be it a festival or a celebration at home, no matter how many dishes are prepared, the meal is incomplete without puris. When the puffed-up puris fried in hot oil reach the eater, then what can be said about the plate of food. But the biggest problem comes when the puris going into the pan, instead of puffing up, come out hard like papad. If the puris do not puff up, then both its taste and the look of the plate are spoiled. In such a situation, one remembers mummy or grandmother who had some recipe for puffed puris, which always worked perfectly. But grandmother and mother cannot come together everywhere, so here we are telling you 2 such secret things, which will not only make your puris puff up but will also increase the taste manifold.

If you want to make soft and fluffy puris then keep these things in mind-

When you knead the dough for puris, add 2 secret ingredients to the dry flour. These secret ingredients are sugar and a little semolina.

– While kneading the dough, add salt, a little celery, powdered sugar and half a bowl of semolina to the dry flour.

– Adding semolina will make your puris crispy and crunchy. Adding sugar will double the taste of your puris. Also, the puris will puff up.

– If you want your puris to be soft, then you should concentrate on kneading the dough. The tighter the dough for puris, the better the puris will puff up. Often, even if the dough is kneaded loosely, the puris turn out hard and not puffed up.

Apart from this, the second most important factor for the puris to puff up is the high heat of the oil. If you want all your puris to be fluffy and soft, then always cook the puris in very hot oil.

Also read: This fruit softens even the hardest stomach, is also a panacea for weight loss, know the 7 benefits of eating it on an empty stomach every day

– Also, when you fry the puris in the pan, remember that the temperature of the oil in the pan decreases while frying the puris. So after frying 4 or 5 puris, roll the puris again and let the oil heat up again on high flame for at least 30 seconds. When the oil starts smoking, then fry the puris. If you keep an eye on the temperature of the oil, then your puris will not remain puffed up.

Also read: ‘Give me more Babu…’ The taste is such that the master will ask for it again and again, this Hariyali Pulao will be prepared in no time

Follow these secret steps and see the ingredients again. This time your guests will not be able to stop praising your fluffy puris.

Tags: Food, Food Recipe