Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

There’s a special kind of joy in watching a poori puff up, like a golden little balloon rising out of hot oil. If you’ve always thought pooris are only something expert home cooks can pull off, this is your sign to give them a try.

And honestly? They’re way easier than they look. With the right dough, a few simple rolling tricks, and hot oil at just the right temperature, you’ll be dishing out light, airy pooris that stay crisp on the outside and soft inside. This step-by-step guide will walk you through everything, even if it’s your very first time making them.

Steps To Perfect Pooris

We did several trials to perfect this poori recipe and found out the the secret to making great pooris lies in these three things –

• How to make the Dough + resting time
• How to roll out the puris to ensure the oil remains clean and there are no burnt bits
• How to fry them so they puff up and puris are light, not oily

Poori Ingredients

For the Dough

• Whole wheat flour (atta) – the base of your dough
• Sooji (semolina) – optional, adds crispiness and helps pooris stay puffed longer
• Salt – for flavour
• Water – to bring the dough together (just enough to make a stiff dough)
• Oil (for the dough) – kneaded in at the end to make the dough smooth
  

For Frying

• Oil (for deep frying) – about 1½ to 2 cups; choose an oil with a high smoke point like sunflower or rice bran oil (so the pooris fry crisp without soaking up too much oil)

Dough for Poori

Poori dough is made in the same way as the dough for rotis but with a lot less water. It has a comparatively stiff texture as opposed to the soft dough for rotis.

The two main ingredients for the poori dough are atta (whole wheat flour) and water.

• If the dough is too dry and doesn’t come together, add water one teaspoon at a time till it comes together
• Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two – this makes the dough smooth
• Also, poori dough shouldn’t be rested for too long – just five to ten minutes will do

Rolling out Pooris

Ideally puris should be round or oval in shape, but there is no judgement here. Even after years of practice, sometimes I still dish out puris in all sorts of shapes.

• In the video below, I’ve demonstrated how to make puris which are roughly the size of my palm. The thickness of the poori should approximately be about 1 mm (shown in video). If they end up being too thin, they won’t puff up properly. Too thick and they won’t cook well.
• Dip the ball of dough in a tiny amount of oil before rolling it out. The oil helps grease the dough and makes it easier to roll them out without sticking. Avoid using dry flour to dust puris (like we do for rotis). When dry flour comes in contact with hot oil, the flour particles will just burn and leave burn bits in your oil. And that’s an unpleasant taste. It’s important that the oil remains clean as we fry the puris.
• Pooris are such a fun food experience for kids! So if you have kids to entertain, don’t hesitate to use a cookie cutter on your rolled out dough and make fun-shaped puris for the kids!

How to Fry Fluffy Crispy Pooris

There are a few technicalities involved in the poori-frying process. Here’s a quick checklist before you begin:

• Oil temperature: The pooris should be fried in hot oil to keep them from getting too oily or soggy. Do a temperature test in the beginning by putting a tiny piece of dough in the oil – it should sizzle and come to surface immediately. You can also add a pinch of salt to the oil which prevents puris from becoming oily.
• Best Oil for frying puris: Since pooris need to be fried in very hot oil, use oils with a high smoke point such as sunflower oil or rice bran oil. These will not smoke easily and will keep the oil clean
• Dropping the poori: Don’t just plop the rolled out poori flat onto the oil – Dangerous! The trick is to hold the poori vertically above the kadhai and gently slip it into the oil from one side.
• The fluff factor: Super crucial step – When the poori starts sizzling, pick up your skimmer and gently press the poori into the oil. As soon as the puri starts puffing up, turn it over and press it gently again from the other side. In a few seconds, the poori will start to become golden brown – that’s when it’s time to remove them. Each poori should take about 20-25 seconds to cook. You can roll them out before hand and fry them one after another. Or if you have someone to help you, you can fry them as and when they are rolled out.

Richa’s Top Tips

• Make the dough firm – A stiff dough (firmer than roti dough) helps the pooris puff up and keeps them from soaking in oil.
• Don’t skip the resting time – Let the dough rest for just 5–10 minutes, this relaxes the gluten enough to roll easily without making the pooris chewy.
• Skip the dry flour – Instead of dusting with dry flour (which burns in hot oil), dip each dough ball in a little oil before rolling to prevent sticking and keep the oil clean.
• Get the thickness right – Roll each poori to about 1 mm thickness, too thin and they won’t puff, too thick and they’ll stay doughy inside.
• Check your oil temperature – Drop a tiny bit of dough in the oil, it should sizzle up instantly. If it sinks, the oil’s too cold; if it burns quickly, it’s too hot. (Here’s our guide to testing oil for frying).

Frequently Asked Questions

Storage Tips

• Room temperature: Store fried pooris in an airtight container for up to 1 day. Line with paper towels to absorb excess oil and keep them from going soggy.
• Fridge: Not ideal, but if you must, refrigerate cooled pooris in an airtight container for up to 2 days. Please note that they will not stay crisp, and will soften. 
• Freezer: Freeze dough balls (not rolled or fried pooris) for up to 1 month. Thaw completely, roll, and fry fresh.
• Reheating: Reheat pooris on a hot tava for 20–30 seconds on each side until they regain some puff. Avoid microwaving, it makes them chewy and limp.

Customisation Ideas

Want to give your pooris a fun twist? Try these simple tweaks to make them a little different each time without complicating the recipe:

• Try spiced pooris – Mix a pinch of turmeric, red chilli powder, and crushed black pepper into the dough for a gentle kick.
• Add ajwain or carom seeds – Knead a pinch into the dough for a subtle earthy flavour that also aids digestion.
• Mix in spinach purée – Swap part of the water with spinach purée to get bright green, nutrient-packed pooris.
• Use beetroot juice – Add beetroot juice instead of water for naturally pink pooris that are perfect for festive platters.

Best accompaniments for Poori

Here’s a list of our favourite accompaniments for pooris! Some of these are super popular, some are an acquired taste! Here’s a list of side dish options to serve with your pooris:

• Chana Masala – The best, spicy, north Indian dish to go with pooris – work up your appetite before this heavy meal
• Poori Bhaji – Simple potato-veggie-loaded bhaji and poori – all time favourite
• Poori Aloo – Ignore the carbs and dig into this sinfully satisfying dry side dish made of aloo, onions, peas, etc.
• Poori Chutney – Most restaurants in South India serve poori with coconut chutney, and it is so addictive!
• Poori Korma – A richer variant of poori bhaji, this veggie korma one is for special occasions
• Poori Aamras – This combo is soooo underrated! When mango season is on, this is literally all we eat!
• Poori Shrikhand – Sweet and so delicious, this one is for all those with that insatiable sweet tooth
• And if you are craving pooris but don’t feel like making an accompaniment, grab that bottle of achar and a bowl of raita, and tuck in!

Making perfect pooris isn’t as tricky as it looks, once you get the dough right and the oil hot, it’s pure fun watching them puff up like golden balloons. Serve them fresh, hot, and crisp while they’re at their fluffiest, and don’t forget to pair them with something delicious on the side. 

And if you try this recipe, tag me on Instagram @my_foodstory, I’d love to see your poori plates!

Watch How to make the Perfect Pooris

This article was researched and written by Harita Odedra.

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The post Perfect Pooris – Fluffy and Light as air! appeared first on My Food Story.

Double beans spinach stir fry, Palak double beans dry subzi, and Healthy and delicious fresh double beans palak stir fry recipe with full video and step-by-step pictures.

I have seen fresh double beans in the market for the first time. Recently when I visited Chennai, I saw these fresh double beans. I have made sundal using dried double beans. I have tried Double beans kurma using dried ones. But for the first time excited to try these fresh ones. I got a bunch of these and made this palak double beans stir fry. I have tried this same recipe with chickpeas many years back. That recipe was published in a popular local magazine.

As we are getting fresh double beans in season, make the best use of winter produce. You can also replace fresh mochai, butter beans, edamame, green peas, or lima beans for this recipe. If you don’t get fresh beans, you can use chickpeas, dried double beans, dried mochai, dried peas, or rajma. Just soak this over night and pressure cook for 4-5 whistles and proceed with the recipe.

Also check out, Palak rajma, Palak paneer paratha, chana kurma, Mullangi curry

• I used 1.5 cups fresh double beans.

• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and a little salt.
• Drain the water and keep it aside.

• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.

• Now add the ginger garlic paste and cook for a minute.

• Add the chopped tomato to this and cook for a minute.

• Now add the red chili powder, coriander powder, turmeric powder and a little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.

• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and get cooked easily.

• Now add the cooked double beans

• Mix well.
• Cook for a minute, check for salt.
• Switch off the flame.

Notes:

• You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed
• Instead of double beans you can use fresh mochai, butter beans, or peas.
• You can use Chickpeas or rajma too.
• Double beans spinach stir fry pairs well with roti and rice too.

The post Double beans spinach stir fry appeared first on Jeyashri's Kitchen.

Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

 

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.

Here we are in lockdown and its getting hard to get by each day without going out and interacting personally with loved ones.. Thank God we are still getting supply of essentials.
It is such a heartache to watch the news with casualties spiking up at insane rate.

Masala Puri - Bangalore Delight!

So Food comes to my rescue. Lately am indulging in preparing and dishing out many chatpata meaning tangy, sweet, spicy street food from India. Along with fond memories it brings in the much needed warmth and comfort around the house. And it definitely makes for a hot topic that tops the list during video meets and chats with family and friends.
Many are enjoying baking, cooking a feast for their families and some getting out of their comfort zone and trying out new things. Me am stuck with fast food  and comfort food for now :)



Masala Puri is a street food from south India. Hailed as Bangalore's delight, is loved by millions across the country and is now becoming an international fare. It is a famous south Indian fast food loaded with spicy, tangy, tart and thick sweet flavors all bundled up in one plate.

I say its Indian Nachos :) where a plateful of crushed puris is drenched in desi goodness like hot dried white peas curry followed by onion, tomatoes, green chutney, sweet chutney, sev etc ..innumerable toppings of your choice! Wait there is more, if any curry is left use it as a side dish to enjoy with your rotis.
Actually my kid pours all the deliciousness over his plate of spicy Doritos(No Kidding:)) It tastes great. Try it.

Doritos Masala :)

I have always been a Ragada pattis girl which is a street food from Mumbai. And I am actually surprised that I have not registered it on my blog yet! Point mentally noted. Have been enjoying this Masala Poori treat every now and then during our get togethers and festival meets. Finally thought of putting it up on my blog. Btw you may also check out Pav Bhaji, Vada Pav, Missal Pav too.

I am always looking for a quick, easy recipe that wont compromise on the taste and flavors. So after scanning through few recipes and trying out couple of times, came up with this combo of ingredients which screams less is more and gives out great flavors and swad that is sure to make your soul happy!


Lets get to the recipe:

Please be kind to leave message in the feedback box if you like this recipe:

Ingredients:

Curry:

• 1 cup dried white or green peas (vatana) soaked overnight or 4-6 hours atleast
• 1 med size potato peeled and cut into big 3-4 pieces
• 1 bay leaf

• 3 tbsp oil
• 1 med size onion sliced
• 1 tomato chopped chunkily
• 1/2 tsp cumin seeds
• 1 inch cinnamon stick 
• 3 cloves
• 3-4 pods garlic chopped roughly
• 1 inch ginger piece chopped roughly
• 4 green chillies chopped roughly [adjust as per your spice level]
• handful mint leaves [ 4-5 leaves will do too if you can]
• handful cilantro leaves along with stem will do
• big pinch turmeric pwd
• 1 tsp garam masala pwd
• 1/2 tsp chat masala pwd
• 1 tsp coriander pwd
• 1/2 tsp tamarind pulp [optional -[ if you feel your tomatoes are not sour enough]
• 1/2 tsp jaggery/sugar [optional]
• salt to taste

Toppings:

• finely chopped onion
• finely chopped tomato
• finely chopped cilantro
• date tamarind chutney [store bought]
• sev [store bought]
• Puris [store bought] - can use Doritos spicy Chips as a substitute :) 

Preparation:

• Use Instant pot(IP) to pressure cook the soaked dried peas. Add 3 cups of water with peas, potato, bay leaf. Pressure cook on high manual - 22 min. QPR release after 15 min or let it NPR. If using pressure Cooker, let it blow 3 whistles. Let the cooker cool down and allow pressure to release. Take out the peas and mash gently. Keep aside.
• In the mean time, take a pan, heat oil, add cumin seeds, cinnamon, cloves, add onion and saute for few minutes, once its translucent add ginger, garlic, green chillies, saute further for couple more minutes, add tomatoes and cook for 2-3 minutes more till tomatoes soften. 
• Transfer this cooled mixture in mixer along with mint and cilantro leaves. Grind to a paste- you get nice green color.
• Now in the same pan, add little oil and on low medium add turmeric, garam masala, chat masala, coriander pwd and quickly stir. Pour the ground paste and mix everything. 
• Now add the cooked dried peas give it a nice stir, add water as required consistency then add salt.
• This curry thickens as we have potato in it. Consistency should be on the med thinner side- pourable consistency over the puris.

Serving: 

• First lay out roughly crushed puris on a plate. Pour the warm vatana (peas) curry over it. Then add tbsp chopped onions, 1 tbsp tomatoes, 1 tbsp sev, little cilantro, date chutney[sweet], cilantro  chutney and start relishing it! I promise you will wipe out in no time... :)
• Please add any amount and kind of topping of your choice!! You are the King of your own tastebuds :)

njoY!! happY cookinG!!