Want puffed-up pooris every time? Chef Ranveer Brar reveals 2 simple tricks to follow

We all love pooris, and we don't like the non-puffed ones. This complaint is very common among those who cook. But, not many of us pay attention to the reason behind it. Celebrity chef Ranveer Brar recently paid attention to it and revealed 2 simple tricks that can help you attain puffed up pooris every time. Scroll down to read the details and find out about the common mistakes too.

Chef Ranveer suggests letting the poori rest for 2 minutes before sliding it into the oil. He says, after rolling out pooris, let them rest on the platform for 2 minutes and then drop them in hot oil and you will see the magic happen within seconds.

According to chef Ranveer, once you slide the pooris into the oil, don't touch them for the first few seconds. Once it starts rising, gently push it back into the oil with the ladle and continuously bathe it in oil and you will see a perfect, puffed-up poori every time.

While these two tricks can be your cheat code to making soft and fluffy pooris every time, there are some traditional rules that one must follow to make perfect pooris at home. Take a look.

When it comes to roti, soft dough is what you need. But, with pooris, the dough should be slightly stiff, not soft like chapati dough. For the uninitiated, soft dough absorbs more oil and won’t puff properly.

According to experts, over-hydrated dough makes rolling difficult and also affects the softness of pooris. So, it is important to pay attention to kneading the dough with less water.

This is the most common mistake that people commit. If the oil isn’t hot enough, pooris soak oil and turn soggy instead of puffing. So, it is important that you let the oil heat up properly and don't rush. The best approach is to maintain medium-high heat to get the pooris right.

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