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  1. Hi
    I tried this and my poories were a little hard and they didn’t puff completely. I tried for the first time using a deep fryer and heated pool to 375 F and pressed the dough using roti presser (or tortilla press).
    What went wrong? I kneaded the dough really well. Please advice. I wanted poori to be in my son’s birthday party menu and I am planning to prepare. So I have been trying to get the perfect poori.

    1. i don’t think using a deep fryer is a good idea for frying poori. a kadai with its open surface is best to fry poori as the poori has a lot of surface to expand, rise and move in the hot oil. so you can try frying poori in a kadai. make sure the oil is hot enough. the first poori may not turn out well, but the second one and thereafter the remaining ones will be good. gently keep on nudging them and pressing lightly for even frying and also so that they puff well. using a presser is fine. hope this helps.

  2. Hai dassana
    Am so happy that my poori and aloo Mattar was a huge hit.. I followed your recipe and my hubby loved it very much.. Poori really puffs up when the flour is rightly kneeded.. I would have posted the pic of my food.. But here I didn’t see any option for that.. Thank you so much..5 stars

    1. firstly knead the dough well. then the dough balls have to be rolled evenly. the oil has to be at the right temperature while frying puri. i usually fry at a medium to medium-high flame. on a low flame or if the oil is not hot, the puri won’t puff up and absorb more oil. the amount of water has to be right in the dough. so a slight softer dough is also fine for making puri.

  3. Hi, I’ve tried making these twice from another recipe in a cookbook. The first time, they puffed a little. Second time the dough was too wet, I think and stayed flat. That recipe called for graham flour, which seems to be quite coarse whole wheat. Do you think I should try to grind it finer, or just get regular whole wheat? I am very new to Indian cooking – never even eaten or seen these before. I will try your recipe next time. I would love any advice or tips you could give me, especially about the type of flour. Thanks! 🙂

    1. sandy, the flour has to be fine and not coarse. you can grind them finer. or you can also get regular whole wheat flour. dough should not be sticky. it can be have semi-soft to soft texture. also while rolling, poori has to be rolled evenly and round. when frying the oil has to be medium hot. when you slid the poori in oil, it will come up on the surface and then start puffing up. so gently nudging with a spoon helps poori to puff up well. depending on the size of pan, you can easily fry 1 to 3 poori at a time. hope these tips help.

      1. I got regular whole wheat flour today, got the dough right & rolled evenly. Some were not 100% round. All puffed somewhat, but 2 puffed all the way! I was cheering like a lunatic in my kitchen when the first one puffed right. (I made smaller batch as practice). They all taste great, but the texture of the ones that puffed all the way is amazing! I am completely hooked! Im gong to make more tomorrow & try to make them rounder.
        Thank you so much for the help! I really appreciate it. My hubby loved them, too. Can’t wait to make again.5 stars

        1. thats great sandy. not all puff. it depends on the way the poori is rolled and also the temperature of the oil. definitely the puffed ones taste better. even i become a lunatic when a recipe which has given me problems in the past become successful after some trials.

          thanks again and happy cooking.

  4. Thank you for these instructions. I constantly fail at poori. Either never puffs up or becomes rubbery. Your recipe helped me make my firstever batch of soft fluffy poori!