@Taylorm496, I am happy that your Pooris turned out well. Thank you for your feedback. Please let me know if you would like to see any other Indian recipes. 😊
Thanks for reminding me of how I started making puris the way my Mum used to, a few years down the line I tried modifying the process and they did not turn out as well. Back to this way, yours is the same way I used to make puris. Foolproof
@taherakanji, I am so happy that you found the video useful. And for sure the videos are continuing. I had to take a small break for personal reasons but I hope to have a video up next week 😊
@SheilaBilly, you should be able to use butter. You. Will need to use more than the specified amount of ghee. Stick butter would be preferable to whipped or homemade butter. Both of these have higher amount of milk solids and water as compared to stick butter. Ghee is pure fat. I would love to know how your Pooris turn out with butter instead of ghee.
@@yeshidaindraj9694 It is warm water. I mentioned in the video but forgot to indicate in the description. Thank you for pointing out. I will fix it right away 😊
Hello @SelvieChetty, I am sorry if my video gave the impression that pooris must be fried for a long time. In fact it is quite the contrary and I did mention that pooris must be flash-fried. Maybe the part you are referring to is the one where I am showing what happens if the oil is not hot enough. In that case the poori must be in the oil for a long time in order to cook through and then will become oily and chewy. Once again sorry for the confusion and thank you for your feedback 😊
@@HussainaNoordeen Hi, I think Pooris are usually made with atta. Bengali Luchi are like Pooris but made with maida. They are fine if you eat them hot but become chewy when cold. So yes, you can use maida or a mixture of maida and atta. But the taste and texture will be quite different from Pooris. Is there a particular reason why you would want to use maida instead of atta?
Indian cooking simplified without any hole also After frying all my puris we pack in the hot pack the puffiness disappears all turn flat that u hve not explained
@isabelladsilva9513, eventually all Pooris fall flat. With my method they stay puffed for longer at least 30 -40 minutes. This allows you to serve round puffed Pooris to all guests simultaneously. I couldn't understand the last part. Did you put them in a hot box? Pooris must be left open after they are fried. They may cool down but will still remain puffed for sometime. If you put in a hot box with a lid they will collapse. I hope that answers your question .
@@muniraahmad685 I haven’t made Poori with flour before. It should work but you will need less water in the dough than for atta-based Poori. They will also get quite chewy when cold. Bengali Luchi are essentially Poori made from flour.
@@malabhartu9010 , I can think of two reasons why your Pooris may be oily. First, maybe your oil is not hot enough and second your dough may not be stiff enough. Hope that helps 😊
I never thought of that! I grew up making balls between the palms and so that's what I do. This is a good idea. I will definitely try it out. Thank you, @roshnilathhed2975 🙂
I have been making pooris for a few decades now but I have to admit that they do not always meet a standard - sometimes oily, sometimes flat, sometimes soft. There are simple things you can do to make pooris that are a pleasure to the eye as well as to the taste. Never know this!
Nothing wrong with her English or speaking speed. I could understand her very well. First time I have seen someone show how faulty products are produced. Thank you.
@@indiancookingsimplifiedOnly thing is this - I found the wok full of oil to be sitting precariously and this is an accident waiting to happen. Please be careful.
