View full recipe at http://www.manjulaskitchen.com/puri-indian-puffed-flat-bread/ Ingredients: Recipe for 10 Puris: 1 cup whole …
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Puri Recipe | How to make Puri | Indian Fried Bread | Puffed Whole Wheat Bread | Puri Fried Recipe
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Namaste Manjula. Thank you for this great and easy way for making Puris. I wish you a great day!
नमस्ते मंजुला। how can we. Keep puri soft till next day.
Thanks. Take care
Love from South Africa
Where are you mam? Are you okay??
Thank you so much Didi, only your rolling up of Puri has finally succeeded mine to be puffed up, very happy, so grateful!
Thank you for sharing your recipe. It came out perfectly. 👍🏻
. I'm in Sri Lanka. Aunty u like my mother.
can I use all purpose flour?
It's just like our Native American tacos…yum!
Puerto Rico adora a Mama Manjula!!! Do you know in NYC restaurants you pay up to $6.00 to $7.00 for 2 pieces of puri? Gracias Mamasita Manjula for your easy (and affordable) recipe. Viva Manjula😊
Thanks to helping my homework I am Gujarati
Dear Manjula, I tried making puri using your method, I used 3/4 cup whole wheat flour and 1/4 cup third class flour (similar to all purpose flour), and they puffed beautifully! Thank you so much!
Harris shell
Setan shell
Ur puri looks so yummy manjula ji
thabk you so much for sharing <3
👍I will try
nice
I enjoyed the video and am going to make this. I'd appreciate if someone tells me the temperature. (not just hot, but the actual temperature)
manjula aunty i love ur cooking
Man, they look awesome ♡.. Thank you so much!
thanks manjulaji for providing the poooori receipe. and secret of poping up of poori is warm water and lil oil. gud.. some people says half spoon of soji is added so that the pop will remain for some time is it ok. thanks.
thanks aunty for this recipe… but i just had one query… what do I do of the remaining oil as i do not make deep fried things that often…
Just wondering if you can freeze the puri dough if you don't use all of it.
aunty manjula – your the best cook ever !
Tuanks u
Thankyous Manjula, shouldthe heat be on high or medium en frying?,My puris are hard and I wa stold beacuse I keep the flame on medium.ALso is it better to roll out all puris before frying?
what is the difference between puri dough and chapathi dough???which one should be soft???
Manjula, it's so nice to hear your boys and friends appreciated your cooking wonders. I'm Japanese and I'm always challenging international cooking. My son(now 25) and his friends always went after my fried rice and soups. Your pooris look great!!!
nice cook puri good nice job
I jus love Ms. Manjula. :* Thank you very much.
thank you. i would like to ask how to keep the rest of dough as i want to cook only according to our meal and i made big dough.till when it will be valid, how to keep it? if i liked to turn it to Naan dough,can i add the yougurt,yeast late after the dough was made by hours?
some people use AP flour but 1. alot of people don't like it 2. its not the traditional way
I like to use canola oil
Hello Manjula! Great videos. I am writing to you from Spain and I was wondering what king of oil do you use as here the most common one is olive oil. Thanks
Thanks for sharing your recipies with us, i love watching you cooking videos! : Every time when i start a video with you i must smile… Keep up the great work!
thank you
Can I use plain flour if I don't have whole wheat? Will I get same result
My puri gets tough and karak if i keep them open air like u did i have to keep then in a pot with lid on then they become soggy and soft how can i get them puffed like urs but soft at the same time???
Hi Aunty ,Thank You for the recipe . I cant believe myself ,I made the poori for the first time and it turned so delightful. Now I understand your magic 🙂
i made them with all purpose flour because it was all i had and it was really good!! 🙂 thank you for the recipe