New Delhi: Navratri, a time of devotion and festivity, is celebrated with an array of traditional delicacies, and puris undoubtedly take centre stage during the celebrations. These deep-fried breads, often served with flavourful sabzis and sweets, are a festive must-have. However, achieving the perfect puri—soft, puffy, and not too oily—can be tricky. The challenge lies in making puris that stay soft for hours, retaining their freshness and flavour, making them an ideal choice for your Navratri feast.
To create soft and less oily puris, one must master a few essential techniques. From selecting the right ingredients to perfecting the dough and frying process, every step matters. With the right tips and tricks, you can enjoy puris that are not only light and fluffy but also remain fresh for a long time. Whether you’re preparing them for Navratri or any special occasion, this guide will help you make puris that stand out.
Choosing the Right Flour for Soft Puris
The base of any great puri lies in the flour. To make soft puris, start with high-quality whole wheat flour (atta). The flour provides the structure and softness needed for the perfect puri. For a slightly crispier texture, you can mix in a small amount of semolina (sooji) into the flour. This combination will not only keep the puris soft but also add a subtle crunch.
How to Make Puri at Home: Kneading the Dough
Proper kneading is essential to achieve soft puris. Use warm water while kneading the dough to help activate the gluten, which lends elasticity and softness to the puris. Add a teaspoon of oil while kneading to make the dough smoother and easier to work with. Make sure the dough has a medium consistency—not too soft and not too hard. After kneading, cover the dough with a damp cloth and let it rest for 20-30 minutes. This resting period ensures the dough becomes pliable and easier to roll.
Rolling the Perfect Puri
Rolling is an important part of how to make puri soft for a long time. Ensure that the puris are of even thickness—too thin, and they’ll become hard; too thick, and they may stay undercooked inside. Aim for a medium thickness for best results. Additionally, try not to use too much dry flour while rolling as this can cause the puris to absorb more oil during frying.
How to Make Puri with Less Oil: Frying Tips
To make puris with less oil, heating the oil correctly is key. The oil should be hot enough that a small piece of dough dropped into it rises to the surface almost immediately. If the oil is not hot enough, the puris will absorb more oil, making them greasy. Fry one puri at a time, gently pressing down with a slotted spoon to help it puff up. Fry until golden brown and place on paper towels to absorb any excess oil.
How to Keep Puris Soft for a Long Time
If you’re wondering how to keep puris soft for a long time, storing them properly is crucial. Once fried, place the puris in an insulated container or a covered dish lined with a paper towel. The paper towel absorbs any residual oil, preventing sogginess, while the container retains the warmth, keeping the puris soft for hours.
Mastering the art of making soft, fluffy puris that are less oily is all about technique. From choosing the right flour to kneading, rolling, and frying at the correct temperature, these simple tips will help you make puris that stay soft and delicious for your Navratri celebrations. Enjoy the festive season with perfectly made puris, ideal for any traditional meal.
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