Mix 1 cup of milk and 1-2 tsps of Suji(rava) with wheat flour while making the puri dough. Keep the dough aside for sometime. Make puris.

Puri dough should be made little harder than chappati dough. This prevents puris from retaining more oil when it is deep fried. Also once dough is prepared, make the puris immediately. I always follow this method and they always turn out perfect. They don’t even soak any oil.

Prepare puri dough with milk instead of water. Make puris, they will become soft and puffy.

Hi Diksha,

Just knead wheat flour with warm water and salt to a soft dough and at the end add one or two tbsp of oil and knead it well and keep it closed for half an hour.

Then to make poori take a small lemon sized ball from the dough and simply roll the ball to a 6 inches diameter by dusting some flour on the top and bottom in order to avoid sticking.Heat oil and put the rolled poori and slightly sprinkle some oil with the spatula on the top of the poori and turn over.The poori will get puffy very well when you are sprinkling oil on the top of the poori itself.you need not fold the dough while rolling.Just roll the dough lightly with out putting much pressure on the rolling pin.