Indian cooking simplified without any hole also After frying all my puris we pack in the hot pack the puffiness disappears all turn flat that u hve not explained
@isabelladsilva9513, eventually all Pooris fall flat. With my method they stay puffed for longer at least 30 -40 minutes. This allows you to serve round puffed Pooris to all guests simultaneously. I couldn't understand the last part. Did you put them in a hot box? Pooris must be left open after they are fried. They may cool down but will still remain puffed for sometime. If you put in a hot box with a lid they will collapse. I hope that answers your question .
@@malabhartu9010 , I can think of two reasons why your Pooris may be oily. First, maybe your oil is not hot enough and second your dough may not be stiff enough. Hope that helps 😊
@@muniraahmad685 I haven’t made Poori with flour before. It should work but you will need less water in the dough than for atta-based Poori. They will also get quite chewy when cold. Bengali Luchi are essentially Poori made from flour.
I never thought of that! I grew up making balls between the palms and so that's what I do. This is a good idea. I will definitely try it out. Thank you, @roshnilathhed2975 🙂
I have been making pooris for a few decades now but I have to admit that they do not always meet a standard - sometimes oily, sometimes flat, sometimes soft. There are simple things you can do to make pooris that are a pleasure to the eye as well as to the taste. Never know this!
Hello @SelvieChetty, I am sorry if my video gave the impression that pooris must be fried for a long time. In fact it is quite the contrary and I did mention that pooris must be flash-fried. Maybe the part you are referring to is the one where I am showing what happens if the oil is not hot enough. In that case the poori must be in the oil for a long time in order to cook through and then will become oily and chewy. Once again sorry for the confusion and thank you for your feedback 😊
Yummy 😋
I am going to follow your method.❤❤❤
@@fshs1949 Thank you, let me know how it goes 😊
Perfect tips❤
Thank you, @Ayeshaali7390.😊
Thank you ❤
You're welcome!
Thank u dear one for d simple method u mentioned. Now I’m confident to make d my yummy pooris
You're welcome, @ranjinikumar3778. I'm sure you will be making perfect pooris from now on 😀
Indian cooking simplified without any hole also After frying all my puris we pack in the hot pack the puffiness disappears all turn flat that u hve not explained
@isabelladsilva9513, eventually all Pooris fall flat. With my method they stay puffed for longer at least 30 -40 minutes. This allows you to serve round puffed Pooris to all guests simultaneously. I couldn't understand the last part. Did you put them in a hot box? Pooris must be left open after they are fried. They may cool down but will still remain puffed for sometime. If you put in a hot box with a lid they will collapse. I hope that answers your question .
thank you for sharing all yr tips and tricks ❤
iake the dough withilk and water mixed half of each ....yummy ...i want some now 😅😂😂😂
@@faridabux6528 Thank you for sharing this tip for the dough. I will try it out. The festival season is here time to make some Pooris!😊
@@indiancookingsimplified enjoy
Very useful tips!
Thank you @geetsjoshi3774 😊
Finally figured out the technique for perfect pooris 😊
Good puri recipe and easy to follow
Thank you, @cynthiagoveas7766☺
Thank you your poories looks delicious but why my poories are always oily
@@malabhartu9010 , I can think of two reasons why your Pooris may be oily. First, maybe your oil is not hot enough and second your dough may not be stiff enough. Hope that helps 😊
Hi tnx for the recipe, can I use flour instead of atta
@@muniraahmad685 I haven’t made Poori with flour before. It should work but you will need less water in the dough than for atta-based Poori. They will also get quite chewy when cold. Bengali Luchi are essentially Poori made from flour.
Hav to try ur method. Mine nev coms out da same
@@shaymakhan900 let me know how it goes 😊
If you make the balls on the counter top or on the rolling board the effort will be easier
I never thought of that! I grew up making balls between the palms and so that's what I do. This is a good idea. I will definitely try it out. Thank you, @roshnilathhed2975 🙂
Super Mam..
Thank you, @antonyjosephine494
I have been making pooris for a few decades now but I have to admit that they do not always meet a standard - sometimes oily, sometimes flat, sometimes soft. There are simple things you can do to make pooris that are a pleasure to the eye as well as to the taste. Never know this!
@@rohinib3677, Glad you found the video useful 😊
Not suppose to leave puri long in the oil wrong way frying
Hello @SelvieChetty, I am sorry if my video gave the impression that pooris must be fried for a long time. In fact it is quite the contrary and I did mention that pooris must be flash-fried. Maybe the part you are referring to is the one where I am showing what happens if the oil is not hot enough. In that case the poori must be in the oil for a long time in order to cook through and then will become oily and chewy. Once again sorry for the confusion and thank you for your feedback 😊
I agree. I normally roll half the quantity and fry them one after the other. But it's looking very, very yummy. Thank you for sharing your recipe 🙏
Talk talk 😂
😊
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