Lifestyle Desk: In Indian homes, the taste of the food plate increases as soon as the name of Puri is heard. Be it potato curry, chickpeas or any spicy vegetable, everyone likes hot puris. Apart from puris made from wheat flour, gram flour puris are also made with great enthusiasm in many homes. Their taste is slightly different and special from normal puris. The aroma of gram flour and the flavor of spices make them even more delicious.
However, making gram flour puris is not easy for everyone. Sometimes the puri does not swell as soon as it is put in oil, and sometimes after frying it becomes so hard that it becomes difficult to chew. The biggest reason for this could be not adopting the correct method of kneading the dough. If you also want to make gram flour puris as fluffy as the market and soft from inside, then keep these things in mind while preparing the dough.
Be sure to mix wheat flour with gram flour
If you want the gram flour puris to swell well and not break, then avoid using only gram flour. Gram flour does not contain gluten, whereas the gluten present in wheat flour gives the required elasticity to the puri. Therefore mixing some wheat flour with gram flour can be beneficial. For this, try mixing one part wheat flour in two parts gram flour. This will help in binding the dough and giving the correct shape to the puri.
don't forget to add moyan
Using Moin is a good way to make gram flour puris soft. Before kneading the dough, add one to two spoons of oil or ghee in gram flour and wheat flour. Now mix it well with both hands. Keep in mind that the flour should be spread evenly throughout the dough. Adding the right amount of Moin improves the texture of the puris and they do not become excessively hard after frying.
knead dough with lukewarm water
While kneading the flour of gram flour puris, it is important to keep in mind the temperature of the water. Use lukewarm water instead of very cold water. Instead of adding water all at once, add little by little and knead the dough well. Keep in mind that the dough should neither be too hard nor too soft or sticky. A slightly hard and uniform dough is better for puri. With this, puris are prepared easily while rolling.
Mix some curd with spices
To enhance the taste of gram flour puris, you can add celery, turmeric, red chilli powder and salt as per taste to the flour. One to two spoons of curd can also be added along with it. Curd adds slight moisture to the dough and can help in improving the texture of puris. Celery also enhances the taste of gram flour. Keep in mind that after adding curd, reduce the amount of water accordingly, so that the dough does not become too soft.
Cover the dough and keep it aside for some time.
Do not rush to roll the puris immediately after kneading the dough. Cover the dough and keep it aside for about 10 to 15 minutes. This allows the dough to set well and is easy to roll out. However, do not leave the gram flour dough exposed for too long, otherwise its surface may dry out. After the stipulated time, knead the dough once with light hands and make small balls and roll them into puris.
Keep these things in mind while frying puris
Along with preparing the dough, it is also important to fry the puris properly. For this, add enough oil in the pan and heat it well. If the oil is too cold then the puris may absorb the oil and will not puff up properly. At the same time, in very hot oil, the puris may get cooked quickly from outside and will not get cooked properly from inside. Therefore, keep the temperature of the oil balanced on medium to high flame. Put the puri in oil and press it lightly with a ladle, this can help it to swell.
By keeping these small things in mind, you too can make delicious, crispy and soft gram flour puris at home.