Poori is a fried puffed Indian bread which is made using whole wheat flour. It is eaten for breakfast or as a snack or light meal. This poori is crisp from outside and soft texture from inside and without much oil in it.
1 cup wheat flour
¼ cup Sooji/Semolina
½ tsp salt
1 tsp sugar
Oil for frying
Mix wheat flour, sooji, sugar, and salt in a bowl.
Add little water and knead to make a tight dough. Cover the dough with a moist cloth and keep aside for 15 minutes.
Knead again for a minute and then divide the dough into small lemon sized balls. Roll each ball into a 4 inch disc. Do not roll the poori too thin.
Heat oil in pan. slip a poori in to the hot oil and press gently and fry the poori till it puffs up. Now turn and fry from another side till golden brown.
Drain the poori on a plate lined with kitchen towel. Make all the poories in the same manner,
Serve crisp poori hot with potato curry.
Addition of sooji in wheat flour helps to make puffy poori.
Poori dough has to be tight and thick
Rolling should be thicker than roti to get puffed poori
If Oil temperature is less, poori wont puff up and if the oil smoky hot colour of poori will become dark.