Why are my Puris absorbing too much oil and becoming greasy?

Question

Why are your Puris absorbing too much oil? Find out if your dough consistency or the frying oil temperature is the reason they are greasy.

Answer 1

Puris absorb too much oil because the oil isn't hot enough, the dough wasn't rolled evenly, or they weren't properly puffed during frying. Ensuring the oil is at the correct temperature and using a consistent rolling technique are key to preventing greasy puris.

Detailed Explanation:

Several factors contribute to puris absorbing excessive oil. Let's break them down:

1. Insufficient Oil Temperature: The most common culprit is oil that isn't hot enough. When the oil is too cool, the puri doesn't puff up quickly, and the dough absorbs oil instead of frying properly. The ideal temperature is around 190°C (375°F). Use a thermometer to monitor the oil temperature.

2. Uneven Dough Thickness: If the puri is rolled unevenly, thinner parts will cook faster and potentially burn, while thicker parts will absorb more oil as they take longer to cook through. Aim for a uniform thickness across the entire puri.

3. Improper Puffing: Puris need to puff up fully to create a barrier that prevents oil absorption. Gently pressing the puri down with a slotted spoon while frying encourages it to puff up. If it doesn't puff, it will soak up oil.

4. Dough Consistency: The dough should be firm and not too soft. A soft dough will absorb more oil. Ensure you use the correct ratio of flour to water and knead the dough well.

5. Overcrowding the Pan: Frying too many puris at once lowers the oil temperature, leading to increased oil absorption. Fry them in batches, ensuring enough space for each puri to puff up properly.

Pro Tip:

After rolling out the puris, let them rest for a few minutes before frying. This allows the gluten to relax, which helps them puff up better and reduces oil absorption. Avoid stacking the rolled puris, as they might stick together.