Poori is a special breakfast which everyone love to have. My son likes poori a lot. The trick of making poori is making it puffy. The consistency of the dough, the thickness of the rolled poori and the heat of the oil determines the puffiness of the poori. I have shared the tips also based on my experience here.
|Wheat flour or Atta
|– 2 cups
|– 1 tsp.
|– as needed
|– 3 tsps.
|– for deep frying pooris
- In a vessel, take wheat flour and salt and mix well.
- Now add water little by little till the dough becomes a thick mass. It should not be sticky or too soft. But the dough should be firm.
- Now add the oil in the dough and mix again once more.
- Close it with a lid and let it stand for 30 minutes.
- After 30 minutes, once more mix the dough well and make small lemon sized balls.
- Dust the balls in flour and make small pooris and keep aside. The pooris should not be too thin or too thick. It should be in medium thickness otherwise the pooris will not puff up.
- Now heat oil in a pan for deep frying the pooris.
- When the oil is hot, slide the pooris one by one and fry the pooris by pressing with a slotted ladle.
- The pooris will puff up. Turn asdie and fry the other side also.
- When small brown dots come on both the sides remove the pooris and strain in a strainer.
- Serve hot with Potato Masala.