Why is my poori not staying puffed for more than a few seconds?

Question

Why is your poori not staying puffed for more than a few seconds? Troubleshoot the common reasons for a poori that deflates immediately.

Answer 1

Your poori is likely not staying puffed because the oil isn't hot enough, the dough wasn't kneaded properly, or the poori wasn't pressed evenly during rolling. Ensuring these factors are correct will help your pooris stay puffed longer.

Detailed Explanation:

Several factors contribute to a poori's ability to puff up and stay puffed. Let's break them down:

1. Oil Temperature: The oil needs to be sufficiently hot, ideally around 190°C (375°F). If the oil isn't hot enough, the poori will absorb oil instead of puffing up quickly. Use a thermometer to ensure accuracy. If you don't have a thermometer, test the oil by dropping a small piece of dough into it. It should sizzle and rise to the surface quickly.

2. Dough Consistency: The dough should be stiff and not too soft. A soft dough will absorb too much oil and won't puff properly. Knead the dough well for at least 5-7 minutes to develop the gluten. This gives the poori the elasticity it needs to trap air and puff up.

3. Rolling Technique: Roll the poori evenly to a uniform thickness. If some parts are thicker than others, the poori will puff unevenly or not at all. Avoid using too much dry flour while rolling, as this can burn in the oil and affect the poori's texture.

4. Frying Technique: Gently press the poori down into the hot oil with a slotted spoon. This encourages it to puff up. Once it puffs up, flip it over and cook the other side until golden brown.

Pro Tip:

After kneading the dough, let it rest for at least 15-20 minutes before rolling. This allows the gluten to relax, making the dough easier to roll and helping the pooris puff up better.