Poori

Poori is a deep-fried Indian bread and is relished in almost every part of India. It is usually served with potato dish or chole. This is a plain poori recipe but the are many variations that we can make like masala poori, green peas or matar poori, palak poori, methi poori etc.

But on some occasions like navratri with halwa and chana.

Ashtami pooja - Halwa, poori, kala chana, aloo ki sabzi

Ingredients :

Whole wheat flour - 2 cups
Sooji - 1 tbsp (optional)
salt - 1/2 tbsp
oil or ghee -1 tbsp
oil for frying
water as required


Method :

1. Mix flour, Sooji, salt and 1 tbsp oil.
2. Add little water at a time and knead smooth dough. Do not add too much water as we don't want the dough to be very soft.
3. Rest the dough for 10 mins. After 10 mins, make balls out of the dough.
4. In a kadhai, heat oil.
5. apply little oil on each ball and use a rolling pin to roll out thin discs.
6. Fry the poori in hot oil. Slightly press the pooris to make them puff
7. take out on kitchen tissue to absorb extra oil.


Note:
* Adding sooji in poori makes it more crispy
* The dough should be little stiff and not too soft
* Avoid dusting flour while rolling puris. adpply little oil instead.
* Make sure the oil is hot other wise poori will not puff and it will come out very oily
* But also see that oil should not be too hot else poori will turn dark brown and wont cook from inside
* You can check by putting a small piece of dough in oil, and it should float to the top. That's when you know the oil is perfectly hot.