How to Make Puffy Poori

What is the secret to Puffy Pooris every single time? Let me show you in this video! A simple dough, and some handy tricks will make sure you're impressing your friends with balloon-like Pooris every single time!

I hope you enjoy this video :)

CHANA MASALA RECIPE

   • The BEST Chana Masala (Punjabi Chole)  

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INGREDIENTS

2 cups, Atta (Whole Wheat Flour)
1 tsp, Salt
1/4 cup, Vegetable Oil
3/4 cup of Water, or more to form dough
More Flour for dusting
Vegetable/Canola Oil for frying

METHOD

In a bowl, mix together Flour, Salt, and Vegetable Oil. Gradually add Water until a soft dough forms. Set aside to rest for 15-20 minutes.

Heat Oil in a deep pan.

Lightly flour work surface. Pinch off golf ball sized pieces of dough, and roll out until thin and circular (approximately 8 inches in diameter).

When Oil is hot (375 degrees), slowly lay the Poori into the oil. Using a large flat slotted spoon, press on the middle of the Poori, pushing it deeper into the oil. This will encourage the Poori to puff up. Alternatively, use the spoon to splash the surrounding hot oil onto the Poori. Be very careful and cautious when working with hot oil. Cook for 20-30 seconds on each side, and then drain on paper towel.

Serve hot with Chana Masala!

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