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2007-10-29 03:16:57 · 2 answers · asked by madhala s 1 in Food & Drink Ethnic Cuisine

2 answers

That's what they are supposed to do, a good poori should puff up when fried!

The layers cause steam to become trapped inside the poori causing it to puff up when frying.

Dave C gave a very good description!

2007-10-29 06:04:00 · answer #1 · answered by Desi Chef 7 · 2 0

Moisture/Steam is the leavener.

Wheat gluten gives it structure, steam gives it lift and the deep frying crisp/locks the poori in place.

The same thing happens with flour tortillas and pita breads except they are not deep fried so these breads deflate back to a flat shape.

2007-10-29 04:32:11 · answer #2 · answered by Dave C 7 · 1 0

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