Poori

Poori :

2 cup  Wheat flour

Salt ½ tsp

Hot Ghee / Oil  : 1 tsp

Maida : 2 tsp

Sugar : ¼ tsp

Water as required.

Oil for deep frying.

 

First mix all the ingredients nicely and then add water gradually to make stiff dough.   Knead for atleast 10 to15 mts to get soft and at the same time it should be stiff dough . 

Apply oil on the surface of the dough , just to prevent it from drying.

You can start making poories immediately .

Pinch out a gooseberry size ball from the dough and dip its tip in oil lightly and roll it into a small circle.   You don’t need dry wheat flour for dusting pooris while rolling.   As we are dipping  lightly in oil,  the dough will not stick with the rolling pin or rolling board. 

Poori should be rolled evenly without any holes , to puff up nicely .  Don’t  put too much pressure while rolling  . It should be medium in thickness. 

Full Dough can be rolled into  poories and then you can start frying ,as frying poories will take very less time.

 

Keep the oil ready to fry at high temperature ( if you drop a pinch of dough, it should float immediately  ) and drop the rolled poori  carefully.   Now using ladle, press gently on top of the poori, into the hot oil …and now it will start puffing up. 

When it gets cooked on one side , flip and fry on the other side too. 

Remove from the oil and keep it on the tissue paper to absorb excess oil.

Serve hot with Chole  /  Bhaji .

 

·       Make sure the oil is in right temperature,… it should be hot but not smoke / very high in temperature as it may burn the poories.

·       If the temperature is not hot , poories may suck more oil.   

·       After frying initial 2 or 3 poories , adjust the flame accordingly.   So that the oil remains in same heat.