Why did my puris absorb so much oil, and how can I prevent it next time?

Question

Learn why puris turn greasy and how to prevent oil absorption with correct frying techniques and ideal temperatures.

Answer 1

Puris absorb oil if the dough is too soft, the oil is too cold, or the puris are not puffing properly during frying.

Detailed Explanation:

When puris don't puff up quickly, it usually means the oil wasn't hot enough — ideally it should be between 180°C–190°C. If the puri stays flat, it remains in contact with the oil for too long, soaking it up.

Another cause is overly soft or wet dough. Puris require a firm dough and immediate frying after rolling. If left to sit too long, the moisture increases oil absorption.

Pro Tip:

Roll puris evenly and slide them into properly preheated oil — they should puff within seconds if conditions are right.