Why Your Poori Never Puffs | Amma's Secret That No One Tells You

Tired of flat, greasy pooris? In today's masterclass at Deepaks Kitchen, Amma is revealing her 3 decades of secrets for the perfect puff with ZERO oil inside! Whether you are a complete beginner or a seasoned cook, these three rolling techniques and the "Ladle Pour" method will guarantee success every single time. We even do the "Tissue Paper Test" to show you exactly how non-greasy these pooris are! 🔔 Subscribe for more family secrets and weekly recipes: [Insert Link to Subscribe] ━━━━━━━━━━━━━━━━━━━━━ 🫓 WHAT YOU WILL LEARN IN THIS VIDEO ━━━━━━━━━━━━━━━━━━━━━ ✅ Why pooris turn flat — and the exact fix ✅ Why pooris absorb too much oil — and how to prevent it ✅ Why pooris turn hard within minutes — solved ✅ The chiroti rava secret that keeps pooris puffed longer ✅ Why milk is used instead of water ✅ The correct dough consistency — tighter than chapati ✅ Why you must never use flour to roll pooris ✅ How to check oil temperature without a thermometer ✅ The ladle pour technique that guarantees the puff ✅ 3 rolling methods — hand rolling, steel plate trick, poori press machine ━━━━━━━━━━━━━━━━━━━━━ 📝 INGREDIENTS ━━━━━━━━━━━━━━━━━━━━━ • Whole Wheat Flour (Atta) — 2 cups • Maida (All-Purpose Flour) — 2 teaspoons only • Chiroti Rava (Fine Semolina) — 1 teaspoon • Salt — as required • Oil for dough — 2 teaspoons • Water — approximately 1.5 cups, added gradually • Oil for frying — 600ml minimum in a deep kadai ━━━━━━━━━━━━━━━━━━━━━ ⏱️ TIMESTAMPS ━━━━━━━━━━━━━━━━━━━━ 00:00 - Intro & The Zero Oil Test 01:05 - Ingredients List 01:21 - Choosing the Right Flour 01:45 - The Rava Secret for Crispiness 02:40 - Kneading on a Flat Surface 05:01 - Why You MUST Rest the Dough 05:33 - Preparing the Oil 06:10 - Portioning for Even Cooking 07:15 - Rolling Technique 1: Traditional 08:00 - Rolling Technique 2: The Beginner Shortcut 08:41 - Rolling Technique 3: The Puri Press Hack 09:51 - How to Test Oil Temperature 10:42 - Frying Secrets for Maximum Puff 11:53 - Final Result & Serving Suggestions ━━━━━━━━━━━━━━━━━━━━━ 💡 AMMA'S PRO TIPS ━━━━━━━━━━━━━━━━━━━━━ • Always use chiroti rava — never substitute with regular coarse rava • Maida is only 2 teaspoons — never more than this • Dough must be tighter than chapati dough — this prevents oil absorption • Knead for minimum 7 to 8 minutes — no shortcuts — this builds gluten • Rest the dough for 30 minutes under a damp cloth — never skip this • Never use dry flour to roll pooris — always use a few drops of oil on the surface • Oil must be minimum 600ml — poori must float freely and submerge halfway • Oil temperature must be 172 to 180 degrees Celsius — use the dough ball test • Always keep flame on high throughout frying — never reduce the flame • Pour hot oil on top of poori with ladle while frying — this forces the puff • Fry one poori at a time — frying multiple drops the oil temperature • Total frying time is 15 to 20 seconds per poori — no more • Drain on wire rack or steel colander — never on paper towel ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🍽️ SERVING SUGGESTIONS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Serve hot with moong sago curry, potato masala, chana masala, or coconut chutney. Best eaten within 10 minutes of frying for maximum crispness and puff. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📲 JOIN THE COMMUNITY ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📢 WhatsApp Channel: https://whatsapp.com/channel/0029VaAaK9SJZg48hlXV4I3l 📸 Instagram: @deepakskitchen 📘 Facebook: @deepakskitchen 🐦 Twitter/X: @deepakskitchen ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🎵 MUSIC ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Background music: the background music is created by Suno AI ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ If Amma's masterclass helped you make perfect pooris, please share this video with one person who struggles with pooris. They will thank you for it. #PooriRecipe #PuriRecipe #DeepaksKitchen #CookingTips #IndianBreakfast #CrispyPoori #SoftPoori #KitchenHacks #AmmasSecret #CookingGuide #IndianCuisine #PerfectPoori #BreakfastRecipes #CookingTutorial