Poori science

Love to have your views on making puffy puris with non gluten four 

Well-kneaded dough has reasonable moisture and a reasonably high cooking temperature combine to make our rotis puff. If the dough isn't well kneaded or if the rotis are cooked on low heat, they'll most likely not puff well.

Why do pooris float on the oil while frying?

The poori dough  has water. So when the rolled out dough hits the hot oil, the water is converted into steam, which tries to escape and this helps the upper layer of the dough to rise, making the poori puff. That is why it so important to roll out the dough evenly, or else they won’t puff up uniformly.