If you’re craving soft, puffy, and delicious pooris but don’t have the time to prepare the dough and roll them out, this quick tip is for you! Today, we’re sharing a clever hack to make poori using readily available ingredients. Perfect for busy mornings or unexpected guests, this method is a game-changer for anyone who loves homemade pooris without the hassle. Let’s get started!
What You’ll Need
Here’s what you’ll need to make poor for 3-4 people:
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1.5 to 2 cups of oil (for deep frying)
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Semi-cooked or half-cooked chapatis (available in ready-made packs)
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A knife or round cutter (like a steel glass or bowl)
Step-by-Step Instructions
1. Heat the Oil
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Start by heating the oil in a deep pan or kadai over medium to high heat.
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While the oil heats up, prepare the chapatis for frying.
2. Prepare the Chapatis
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Take the semi-cooked chapatis and stack them on top of each other.
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Using a knife, cut the chapatis in half. Then, place one half over the other and cut them again to create four equal pieces from each chapati.
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For round pooris, use a steel glass or bowl to press and cut the pieces into a perfect round shape.
3. Fry the Pooris
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Once the oil is hot, reduce the heat to medium.
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Gently drop the cut chapati pieces into the oil one by one.
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Use a spoon to press the pieces lightly into the oil to ensure even frying.
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After 5-6 seconds, flip the poori and fry the other side for another 5-6 seconds.
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Flip the poori once or twice more until it puffs up and turns light golden.
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Remove the poori from the oil immediately and place it on a paper towel to drain excess oil.
4. Repeat and Serve
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Repeat the process for the remaining pooris. Each poori takes less than 20 seconds to fry, so work quickly but carefully.
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Serve the pooris hot with your favorite side dish, such as potato curry, chana masala, or even a simple pickle.
Tips for Perfect Pooris
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Use Medium Heat: Ensure the oil is hot but not smoking. Too much heat can make the pooris hard, while too little heat can make them oily.
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Don’t Overcrowd the Pan: Fry the pooris in small batches to maintain the oil temperature and ensure even cooking.
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Serve Immediately: Pooris taste best when served hot and fresh. If left for too long, they may lose their crispiness.
Why This Method Works
This quick poori hack is perfect for those who want to enjoy homemade pooris without spending time kneading dough or rolling out circles. Using semi-cooked chapatis saves time and effort while still delivering the soft, puffy texture that makes pooris so irresistible. It’s a great solution for busy days or when you need to whip up something delicious in a pinch.
Final Thoughts
Making pooris doesn’t have to be a time-consuming process. With this simple hack, you can enjoy fresh, crispy poor in just 2 minutes! Whether you’re preparing breakfast, packing lunch, or serving a quick snack, this method is sure to become a favorite in your kitchen.
Give it a try and let me know how it turns out in the comments below. Happy cooking!
Until next time, keep experimenting with quick and easy recipes to make your meals more enjoyable. Cheers! 🎵
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