Also sometimes stale dough soaks more oil. Press gently and fry till poori puffs up. Please consider making a contribution to wikiHow today. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Drain it on a plate lined with a kitchen towel. To create this article, volunteer authors worked to edit and improve it over time. All tip submissions are carefully reviewed before being published. If it is soft, your Pooris won’t puff. Serve hot with Dahi wale Aloo, Sookhe Kale Chane or any other curry. Make sure to knead the dough tight. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Also, the Poori dough will last in the fridge for about 2 to 3 days, when stored in an airtight container. Thanks to all authors for creating a page that has been read 7,196 times. Cover the dough with a moist cloth and keep aside for 15 minutes. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/04\/Make-Dhal-Puri-Step-1-Version-2.jpg\/v4-460px-Make-Dhal-Puri-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/0\/04\/Make-Dhal-Puri-Step-1-Version-2.jpg\/aid9313140-v4-728px-Make-Dhal-Puri-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"

\u00a9 2020 wikiHow, Inc. All rights reserved. Press gently and fry till poori puffs up. To make methi puri, add some fresh chopped methi leaves to the dough. Keep increasing the heat after frying 5-6 poories and bring back the temperature of the oil to piping hot. Start at step one to learn how to make this delicious treat. Turn and fry from another side till golden brown. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Heat oil in a pan. Be sure that it will turn out good each time! This puree will give a nice pink color to the Pooris. I add a little sooji to the dough as I like my pooris crispy. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. % of people told us that this article helped them. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. As they are deep-fried, they are not considered healthy. You can also include it in your festive meals. This way the Poori will puff up nicely. Soak the … Making smaller poori(4-5 diameter), makes it easy to fry, especially your first time making them. Poori is a fried puffed Indian bread which is made using whole wheat flour. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Include your email address to get a message when this question is answered. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Hi! Let it sit on the counter for 15 to 20 minutes, before you use it to make the Pooris again. A little salt is also added in the dough. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2020 wikiHow, Inc. All rights reserved. This will give you comparatively crispy Puri.Adding Sooji in the dough also helps the Poori to hold the shape longer. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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