Puris do not swell while frying, they become hard? If you knead the dough like this, it will swell like a balloon and become absolutely crispy.

How to make puffed puri: You might be eating roti-parathas every day, but people prepare and eat puri only during fasts, festivals and any party-function. Many times, when people do not feel like eating roti, they make puris for breakfast on weekends. Some people make very round and puffed puris, but some people’s puris do not puff up at all. It becomes so hard that it becomes unfit to eat. Actually, Puri will become puffy and soft only when the dough is kneaded properly. Many times people quickly knead the dough, roll out the puris and start frying them. In such a situation the puri will definitely be spoiled. We are telling you how to make perfect puri.

How to make parfact Puri Aata

– You have to take special care while kneading the dough. If you do not knead the dough properly then the puri will not be good. Take flour in a vessel. To make perfect puri, it is very important that you first sift the flour in a sieve. This will remove all the dirt and particles and the puri will not tear while rolling.

-The dough of Pura should neither be too wet nor too tight. Knead it semi-hard. For this, start kneading the dough by adding less water. When you have kneaded the semi-hard dough, cover it with a cloth and keep it aside for 5 minutes. This will make nice puffy puris. After that knead it again with palms and cut small balls. There should not be any crack on the dough, otherwise while rolling the puri, if there is a line or crack on it then the puri will not swell.

– Pour light oil on the dough. Never use dry flour while rolling out puri or making dough. Apply light oil on the rolling pin and then roll the puris. The rolling pin should also be clean and smooth. Apply a little oil on this also. Now roll the dough.

-When the oil gets heated well in the pan, add the puri. Keep pressing it lightly with the help of a ladle and keep rotating it. Due to this the puri will start rising gradually. Then turn the other side. When it turns golden brown, take it out in a plate. Keep it on kitchen towel or kitchen paper to absorb extra oil.

Note: If you make puris by following these steps, they will come out of the pan in perfect, round and puffed form. It will not be hard and will dissolve easily in the mouth and will feel soft. Some people also add nigella and celery in the dough of puri, this also causes the puri to crack while rolling. You just add salt and knead the dough.

Read this also: Rubina Dilaik drinks this healthy red juice, it is the best formula for rosy cheeks and healthy skin, also controls cholesterol and BP.

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