Dough thickness, flour type, moisture, oil temperature, rolling technique and how the dough is placed in oil all affect puffing. Each factor changes steam formation, cooking time and structure.
Class 8 Science Curiosity Textbook Chapter 1 Exploring the Investigative World of Science question answer
Class 8 Science Curiosity Grade 8 Chapter 1 Exploring the Investigative World of Science solutions
Many factors influence how a puri puffs: the thickness of the dough controls expansion; flour type affects elasticity; moisture helps steam build up; oil temperature affects how fast steam forms; and even how the dough is dropped into oil changes heat contact. These variables work together and altering one can change the outcome. This variety makes puri puffing a great way to study real-life applications of heat, pressure and material properties in a fun, edible experiment.
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