How to prep and store puris for next day consumption?

Question

How do you prep and store puris for next-day consumption? Learn the trick to keeping them from becoming hard or chewy.

Answer 1

To prep puris for the next day, partially cook them until they puff slightly but aren't browned. Store them in an airtight container at room temperature, separated by parchment paper to prevent sticking.

Detailed Explanation:

Preparing puris ahead of time can save you valuable time and effort. Here's a step-by-step guide to prepping and storing them for the next day:

1. Make the Dough: Prepare your puri dough as usual, using wheat flour, a little oil, and water. Knead it well until it's smooth and pliable. Let the dough rest for at least 30 minutes.
2. Roll Out the Puris: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc, about 3-4 inches in diameter.
3. Partially Fry the Puris: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough for the puris to puff up quickly. Gently slide each puri into the hot oil.
4. Cook Briefly: Fry the puris for just a few seconds on each side, until they puff up slightly but are still pale and not browned. You're aiming for a par-cooked state. This prevents them from becoming too hard when reheated.
5. Cool Completely: Remove the partially fried puris from the oil and place them on a wire rack to cool completely. This is crucial to prevent condensation and sticking during storage.
6. Store Properly: Once the puris are completely cool, stack them in an airtight container, separating each puri with a piece of parchment paper or wax paper. This prevents them from sticking together.
7. Store at Room Temperature: Store the container at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as this can make them hard and dry.
8. Final Fry: The next day, heat oil in a deep frying pan or kadhai. Fry the partially cooked puris until they are golden brown and puffed up completely. Serve hot.

Pro Tip:

Don't overcrowd the pan when partially frying the puris. Overcrowding lowers the oil temperature, resulting in soggy puris that won't store well. Fry them in batches to maintain the oil's heat.