|1.||Wheat flour 1 cup|
|2.||Oil 1 teaspoon|
|3.||Fine Rava (chiroti rava) or rice flour 1 teaspoon|
|4.||Salt to taste|
|6.||Oil for deep frying|
wheat flour, fine rava or rice flour, oil and salt.
Make the dough using nearly half a cup of water. The dough should be little hard than chapati dough.
|2.||Coat the dough with
Cover it and set aside for five minutes.
|3.||Create nine, equal-sized balls from the dough.|
out a ball into a poori using a rolling pin. The rolled ball should not
oil in a deep frying pan.
the rolled ball gently
into the oil, when
it reaches the smoking point.
Using a spatula, press the poori gently.
each poori upside-down when it is inflated.
|8.||Fry until both the sides turn golden-brown.|
|9.||Remove the poori from the oil and place the poori on a paper napkin so it absorbs the extra oil.|
Serve hot with chickpea (channa) curry or channa masala curry and or coconut chutney.
|TIPS||How to make Poori?|
|1.||While rolling out the poori do not use extra flour. Instead, use oil.|
|2.||A point you have to keep in mind on how to make poori is if you roll out thin pooris, they will not inflate when fried.|