Master the Art of Puffed Pooris: Easy Dough & Frying Tips for Crispy Results

• Achieve perfectly puffed, non-oily pooris by mastering dough consistency and frying techniques.
• Dough should be slightly firmer than chapati dough; too soft will prevent proper puffing.
• Sieve flour, add salt and a little oil before gradually kneading to a smooth, balanced consistency.
• Rest the dough, then roll into even, round shapes for best results.
• Fry in hot oil (test with a small dough piece) and gently press to help pooris puff, avoiding extreme temperatures.