poori
Ingredients
whole wheat flour - 2 cups
water - 3/4th cup or enough to form a firm dough
salt - a pinch
vegetable oil - for kneading and deep frying the pooris
Recipe
Place 2 cups of whole wheat flour in a large mixing bowl. Add a pinch of salt and water.
( do not add the whole measured water at once, add it gradually to form a firm dough.)
Knead it thoroughly for 5-7 minutes on a lightly floured surface adding some oil until you get smooth, firm dough. Keep the dough covered for 20-30 minutes.
Divide the dough into 16-18 small portions/balls. These portions/balls should be half the size of each ball you take for
chapatis/rotis.
Take one portion of dough and dip it into flour. Then roll it with a rolling pin in a circular shape, slightly thicker than the roti/chapati.
Heat vegetable oil in a wok and slip a poori into hot oil, let it submerge in oil. To avoid splattering of hot oil, gently slide in poori taking due care. Using a large flat round slotted spoon , spoon oil over poori and as soon as it puffs up, turn it over and spoon oil on the other side of the poori. Remove and drain on paper towel so as to absorb excess oil.
Serving suggestion: with
sauteed potato or kheer. Poori-bhaji is a convenient take-away food item, good for picnics / outings.
Tip
Puffing of pooris depends upon the thickness of the rolled out dough and also on the temperature of oil, if less will not puff up the poori and if too hot will burn it.