Servings: 14-15 poori
Cooking Time: 30 minutes
- 1.5 cup whole wheat flour
- 2 tbsp oil
- 1 tsp salt (optional)
- Water for kneading the dough
- Oil for frying pooris
Step 1: Combine the flour, 2 tbsp of oil and salt in a bowl and knead into a dough using enough water.The dough should not be soft as what we make for chapati/roti ,it should be little stiff and tight Cover and keep it aside for 15 minutes.
Step 2: Divide the dough into small 14-15 equal size balls and roll out each portion of the dough into small circle using little oil.The idea of using oil instead of flour for rolling is that why frying the oil remains clean and you won’t see dark burnt particles of flour inside the oil.
Step 3: The poori should neither be thick nor thin.Heat oil in a deep frying pan or kadhai,when oil is hot enough then drop a small dough ball into the oil,if the dough ball rises steadily and briskly to the top then the oil is hot enough for frying pooris. If the dough ball rises very slowly or is still at the bottom then the oil is cold and if dough ball rises too fast then oil is too hot.
Step 4: When oil is hot enough then add one poori at a time to the oil and fry gently pressing down with frying spoon in a circular motion.We press poori because it helps in puffing.Turn over when puffed up and fry till golden brown in color.Then take it out on absorbent paper.Like this make pooris with remaining dough.Super yummy pooris are ready,serve with aloo matar ki sabji,chana masala or any other curry of your choice.Enjoy !!
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