Serving: 25 poori
Cooking Time: 45 minutes
- 1 cup whole wheat flour
- 1/2 cup gram flour (besan)
- 1/2 cup semolina (sooji/rawa)
- Salt to taste
- 2 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp carom seeds (ajwain)
- 2 tbsp oil
- Water for kneading the dough
- Oil for deep frying
Step 1: In a deep bowl combine wheat flour,gram flour,semolina,salt,red chilli powder,carom seeds and 2 tbsp oil and mix nicely.Then knead it to a little stiff dough using water as required.Then cover and keep it aside to rest for 10-15 minutes.
Step 2: Divide the dough into small 25 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.
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