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Pooris are a staple in many Indian cuisines, loved for their golden, puffed appearance and soft, silky texture. Traditionally deep-fried in oil, they can also be prepared in a healthier, oil-free way without having to compromise on taste or fluffiness. Making oil-free pooris may seem challenging, but with a few simple tricks, it is easy for everyday cooking.
The key lies in selecting the right flour, kneading the dough appropriately, rolling it, and using the correct cooking method to acquire that perfect puff. Not only do oil-free pooris reduce unnecessary calories, but they also keep the natural flavours of the dough intact, making it a lighter and healthier version. Whether for breakfast, festive meals, or a quick snack, these tips will help you enjoy soft, golden, and perfectly puffed pooris.
Choose The Right Flour
It is a very important step, as a good quality whole wheat flour affects the texture of the poori. Avoid taking over-refined flour, which can make pooris sticky and hard to puff. If you prefer, you can also mix wheat flour with a little semolina (rava or sooji) to give extra crispiness to the poori. Filter the flour well to remove lumps and ensure a uniform texture. By selecting the correct flour, you can make soft, airy, and oil-free pooris that cook evenly without sticking to the pan.
Knead The Dough Well
Kneading is one of the essential steps if you want to make oil-free pooris. Use lukewarm water to gradually make a smooth, pliable dough and knead for at least 8–10 minutes to help develop gluten. This helps the pooris to puff naturally while cooking. Cover the dough with a wet cloth and let it rest for 15–20 minutes. Resting the dough makes it softer and easier to roll, preventing the pooris from tearing or uneven cooking.
Roll Evenly
Roll the dough into a uniform, round shape that should not be too thick or too thin. Thick pooris do not cook evenly, while very thin ones can turn out to be hard instead of fluffy. Use a lightly floured surface to prevent sticking. Even rolling ensures that all pooris get cooked at the same rate. Rolling evenly is key if you are looking for oil-free pooris, as uneven thickness can cause some portions to remain undercooked or can become chewy.
Use A Non-Stick Pan Or Griddle
Cooking oil-free pooris demands a non-stick pan, tawa, or well-seasoned griddle. Preheat the oil thoroughly on medium heat so the poori puffs quickly when you put them inside the pan, without sticking. Avoid using high heat, as it can burn the surface before the poori gets cooked completely. While cooking, gently press the edges of the poori to allow it to puff. Using the right pan and heat ratio ensures that oil-free pooris turn out soft, golden, and fluffy every time.
Steam Instead Of Frying
Instead of deep frying, you can also cook pooris over medium heat with a lid to trap the steam. The trapped steam helps in softening the dough and helps it to get puffed naturally, giving a texture similar to the fried pooris. Using these oil-free methods not only lowers the calorie intake but also preserves the nutritional benefits of whole grains.
