Why is the upper layer of a puri so thin and crusty while the lower layer is thick when fried?

Question

Why is the upper layer of a puri so thin and crusty while the lower layer is thick when fried?

Answer 1

They will never be thick unless you aren't rolling them out enough. They should be thin with air inside if you are flipping them midway through and let them puff out by pressing with a spatula. If you have an Indian friend they can show you in about two minutes because it is a learned technique.

Answer 2

because the light side rises and become thin

Answer 3

Due to Air n Steem created inside makes it thin

n inner side is diped in oil so it get more heated to be crisp

Answer 4

They should be made thinner, then both layers will be thin and crispy!  It should not be thick!  Thick pooris absorb more grease.

Answer 5

its because the upper layer splits when in

hot oil, while frying,

the hot air puffs it up.