Who doesn’t love a fluffy and soft puri ? I know I do. Not just because they are amazingly delicious, and perfect carriers for a great side dish. But also because, puri-aloo to me is a dish with a lot of memories attached to it. These puris are a staple breakfast dish in most South Indian restaurants. And quite naturally, these remind me of cool, windy days with long drives along the beach to watch the sunrise. And ending the drive by going to a classic establishment like Saravana Bhavan, or A2B and having a hot plate of fluffy puri. It is amazing how these restaurants have perfected crispy, and soft puris. And by the looks of this article that I stumbled upon, apparently all of India loves these just as much as I do.
I have always aimed for making such puris, but somehow mine always turned out smaller, and flatter. But with this recipe, I feel like I have really hit a jackpot. Try it out with it’s classic aloo side dish, or mix it up and try it with anything of your preference.
Important points to keep in mind for getting the fluffy puri perfectly right
The temperature of the oil is imperative to get this right. If the oil is too hot, your puri will reach a dark brown colour very quickly. And it might not be cooked through fully. Also, it could make it a little too crispy and that won’t be good enough to pick up the side dish. But at the same time if your oil is not hot at all, the puri will not cook at all. So, we’ll let it stay in the oil for too long, and that would result in a very flat puri. Hence, the oil needs to be at a moderate heat at all times.
To find that perfect temperature, I follow this. Heat oil in a kadai at medium high heat. Drop a small pea sized ball of dough and if it does not sink to the bottom, it means the oil is ready to be fried in. To maintain this temperature of the oil, keep a consistent heat level.
- 2 tbsp Rava
- 1 tsp Sugar
- 2 Cups Whole wheat atta
- Water For kneading
- Salt As per taste
- Oil For frying
- Take a mixing bowl. Add rava, sugar, 1 tbsp oil and 2 tbsp water. Mix it well and keep it aside for 5 to 10 minutes. This step is what makes the puri fluffy, and crispy. Moreover, the sugar added here will help us get a golden brown coloured puri.
- Add wheat flour and salt.
- Add water little by little and knead it into a smooth and tight dough. We don't need to rest the dough.
- Divide this dough into small balls.
- Roll them into circles of 4"-5" dia.
- Deep fry the puri in hot oil.
- Flip the puri and cook till it becomes golden brown on both sides. Repeat the process for the rest of the balls.
- Serve the hot puri with aloo masala or any other side dish of your choice.