Crafting the perfect poori can be challenging, but with the right techniques, you can achieve delightful results every time. Follow the following tips:
3.
Ensuring a soft dough is crucial. Incorporate milk and oil/ghee along with water and wheat flour for a stretchy, soft_texture.
4.
To get crispy pooris, add semolina (sooji) flour, ensuring a crumbly_texture. Also add ghee to the mix to enhance the exterior crispiness.
5.
The dough should be neither too runny nor too firm. Add a pinch of salt to the frying oil to have less oily pooris.
6.
For a beautiful golden hue, add a small amount of sugar to the dough to facilitate caramelisation during frying.
7.
Make sure the oil reaches a bubbling-hot temperature before frying. But the oil should not be too intense to avoid burning the pooris.