Poori

There are no surprises here as Poori is usually everybody’s favorite both young and old alike. This along with potato Masala is one of our favorite breakfasts/dinner.

Ingredients

Atta/ wheat Flour:                 1 cup

Semolina/rava:                     2 tsp

Salt:                                    To Taste

Water:                                 fewer ½ cup to make dough

Oil                                        for deep fry

Method:

• Mix the three ingredients in a bowl. Add the water slowly and mix it.
• Once it comes together, knead 10 minutes and keep covered.
• Keep the wok/Kadai ready in stove top with enough oil to deep fry
• Take small balls (small lemon size), roll without using any flour (if stick use little oil). It should not be thin, roll slightly thick
• Drop slowly in oil and with a ladle try to press down the puri in oil. They will start to puff. And try to turn slowly. Both sides should be fried.  Take out and drain in paper towel.
• Serve with potato masala.

 Tips to make Good Puris.

• Do not rest the dough for longer time, result will be oily puris.
• Make the dough little harder not sticky like for roti.
• Don’t use flour when it sticks, use little oil – The flour will spoil the deep-frying oil.
• The oil should be hot, but in medium heat.