Poori

Deep fried dough puffed up the moment it hits hot oil known as poori and largely serve at breakfast with milk potato masala . There are many version of poori and today i'm blogging the basic recipe for crispy,soft and puff poori. Recently , i came across of many videos in Facebook shared by my friends how to make a perfect poori that puffed up nicely when fried but this is the recepi i learnt from my mother that never failed me. I made this poori as a simple lunch when i'm in no mood for rice and two pooris is all what i need to satisfy my hungry tummy. So, lets get started on how to make puffy poori.

Ingredients

2 cups whole wheat flour
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying

Methods

In a large bow, add flour,salt,sugar and oil. Mix well.

Add little warm water at a time to knead the dough into a dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with potato masala. I served mine with fish curry.

Notes

The oil shall not be too hot or too cold.

The dough should not be too soft. It shall be slightly stiff.

Do not roll the poori too thin this will prevent from the poori puffing up while frying.