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Be it a festival, some worship or special request of children, Pudi becomes a part of almost every Indian kitchen and now the season of festivals has started and in such a situation, Pudiya will be made. But it is not easy to make perfect puffed and soft puri every time. Sometimes it drinks more oil, sometimes it becomes hard or does not swell. In such a situation, some basic but effective tips can be very useful for you.

Every time the amazing tips for making perfect puffed up puri

Flour knead correctly

The flour is neither too strict nor very soft for the puri. Keep a little tight flour, but so much so that you can easily roll. Cover 10-15 minutes and let it be set.

Add ghee or oil to the dough

Add 1-2 teaspoons of oil or ghee while kneading the dough. This makes Pudi soft and does not drink much oil.

Do not apply dry flour while rolling

Applying dry flour while rolling the puri can make the oil dirty and does not flourish. Apply light oil in its place or roll without flour.

Oil temperature is correct

The oil should be very hot – should come up as soon as you add puri. If the oil is cold, then puri oil will be drunk. Pudi can also burn in very hot oil, so medium high flame is correct.

Do not put the puri slowly

It will not bloom by leaving the puri slowly in oil. Put it in a shock with light hands and immediately press it lightly with a spoon.

Do not fry too much together

They will not swell by frying more than the place in the pan. Always add 1-2 pudding at once.

Small size vines

Small and equal thickness swells quickly and well. If you want that the puri is also soft and does not feel more oily, then keep the fried puri on the paper towel so that extra oil comes out.