You need to keep a few things in mind while making Poori at home. The dough uses the same ingredients as chapati dough but needs to be thicker and less moist. Too much moisture in the dough will absorb too much oil while frying the Poori. Another thing is the temperature of the oil. The oil needs to be smoking hot while you start making the poori. As you add more and more and keep frying, the temperature of the oil will keep getting lower so adjust accordingly. A perfectly made Poori will be light golden brown with darker brown specks on it and fully puffed up. You poke the puffy Pooris to let the steam out and then eat it piping hot with potato masala. And that’s how it’s done!
A few things to note to make the perfect poori:
Poori Recipe Step by Step
Serve hot with potato masala for poori.
