How to Cook Delicious Puri in Heart and hut shape

Steve Ryan

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How to Cook Delicious Puri in Heart and hut shape Delicious, fresh and tasty.

Puri in Heart and hut shape. This heartfelt arrangement features blue hydrangea, white spray roses, and variegated ivy. That's because the coveted heart-shaped pizza is finally back at the Hut. The limited-edition pie is formed into the shape of a heart (of course), and is roughly the same size as a standard medium.

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It's a simple tutorial about creating CSS Heart Shape or Icon using HTML.

If you are already using any kind of font icon labiary then you can easily use the heart icon from it.

You can cook Puri in Heart and hut shape using 5 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Puri in Heart and hut shape

You need 1 cup of wheat flour (or atta).
It’s 3/4 teaspoon of oil (or ghee).
You need as required of water (approximately ¼ cup plus 1 to 2 tbsp).
You need as required of salt.
It’s some of oil (for deep frying).

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Heart Shaped Pizza for Other Occasions.

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Make sure you know how to find the area and perimeter of an L shape before you attempt this lesson on C shapes.

Puri in Heart and hut shape step by step

Making poori dough Mix together flour, salt and oil in a large mixing bowl..
Pour ¼ cup water. Begin to make a little stiff tight dough, adding more water as needed..
Smear ½ tsp oil, knead lightly and smoothen the ball..
Do not knead it a lot otherwise it will turn soft and absorb oil while frying. Keep this covered all the time until the last poori is rolled..
Do not rest the dough for more than 3 to 5 minutes..
The longer it rests quicker the puffed puri will collapse. They will turn oily after frying..
Divide the dough to 8 to 10 portions. Smoothen all the balls by rolling them lightly in between your palms..
Avoid kneading them. Keep them covered in the bowl..
How to make poori Drizzle little oil and spread it on the rolling area..
Smear oil over the dough ball & flatten it. Begin to roll it evenly from the center to a round puri. It should not be too thick or thin. It must be moderately thick which helps the puri to puff. Give Shape with cutter of Hut and Heart shape..
Make 5 to 6 puris and set them aside. Do not stack them..
Begin to heat the oil on a medium high flame and continue to make rest of the pooris..
Frying poori The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning. If it browns quickly then reduce the flame slightly and allow the temperature to come down..
Slide the puri carefully to the hot oil. Do not disturb until it rise half way to the surface..
Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well..
Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp..
You can fry flipping too and fro once more until slightly crisp & to get the desired colour – light golden to dark golden..
Remove the puri to a kitchen tissue. Fry the next poori the same way. Make sure the oil is hot enough before frying the next puri. Serve poori with potato curry..

To work out the perimeter of the C shape first you will need to work out the sides that are missing around the C shape.

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