Rava Poori

The puffed up dough deep fry and serve with potato masala make an ideal breakfast. As my mom said a good poori shall be as puffy as a cheeck. Smooth,soft and puff up well. There are many recepis popping up in social media with baking soda and yeast used for making the poori puff up while frying. Adding yeast or rising agent like baking powder or soda will absorp oil during the frying process and tend to end up with soggy oil coated poori. The right measurement and technique are more than enough to make a good poori. My rava or semolina poori has thr right amount of crispiness thanks to the rava, the puffiness remained well after an hour of frying. The rava adds texture to the poori and beautiful golden colur as well. I served mine with left over lentils and freshly made mackerel curry.

Ingredients

2 cups whole wheat flour
1/2 cup rava/semolina
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,semolina 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 gravy of your choice.

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.