How to fry tortillas for poori?
Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas.
Best Answer
It's a late answer, but I do this all the time when I'm feeling lazy and don't want to make traditional roti. Heat up oil to 300 to 350 in a skillet .about 2 inches of oil. Or use your deep fryer at 350, just make sure it's large enough. The most important thing is your oil needs to be up to temperature. As soon as you toss in the tortilla it should automatically pop and bubble up .count to 15 seconds and flip for 10 more seconds....let it drain on paper towels in a large bowl and cover with a kitchen towel to let the steam seep back in to keep it soft and moist....if it's crunchy it's because your oil wasn't hot enough or it just sat too long frying...the while frying process shouldn't exceed 25 seconds. By the way I used the burrito tortilla flour type. Burritos are bigger.
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How do you pan fry flour tortillas?
Heat a skillet over medium-high heat and add 2-3 tablespoons of oil. Once the oil is smoking hot, use tongs to carefully add a tortilla to the hot oil. Cook for 5-10 seconds until golden brown, then flip and fry another 5-10 seconds. The tortilla with puff up like a balloon once flipped.How do you seal tortillas for frying?
Using a pastry brush, brush the flour mixture around the outside edge of the tortilla. Wrap the top and bottom of the tortilla over the filling. Then brush the ends with a little more paste and fold them up and press to seal. Fry two chimichangas at a time by placing them in the oil seam side down.Can we make a puri from a tortilla wrap?🤔🧐 let’s find out!!
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Answer 2
A tortilla is always going to get hard when deep fried as it's very thin and dry. There's no air or moisture to puff up in a tortilla, so I don't see how you would be able to make authentic poori with them. I've never made them myself but my understanding is that you need to make a dough, roll it to about 1cm thick and fry it.
Answer 3
While preparing the dough, add a tablespoon of semolina that's already been soaked in warm water and a little sugar. You are sure to get your pooris to puff up. Its a thumb rule for preparing pooris. They'll be crisp when fried but cool down and become soft.
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