Preparation time: 15 min
Cooking time: 15 min
Ingredients: (measuring cup used = 240ml)
- 2 cup wheat flour
- 4 tbsp fine rava or semolina (You can increase upto 1/2 cup)
- 2 tsp hot ghee or 4 tsp hot oil
- Salt as per your taste
- Oil for deep frying
Instructions for making poori or puri:
- Take wheat flour, rava and salt in a wide bowl. Mix well. Adding rava will help in preparing puffed pooris. Also it reduces the rubberiness and increases the crispiness of the poori. You can adjust the rava quantity to achieve desired texture.
- Add in 2 tsp of very hot ghee or 4 tsp of very hot oil and mix well again. Adding ghee gives nice aroma and makes the pooris soft.
- Now sprinkle the water little by little and prepare poori dough, which is little harder than chapathi dough. Do not make the dough too hard as the pooris will become hard. And do not make the dough too soft as the pooris will suck more oil and pooris will become soggy soon.
- Make small lemon sized balls. If you feel the dough is hard then knead them well again.
- Dust very little flour and roll the dough into small palm sized pooris. The rolled pooris should neither be too thin nor too thick. Or I would say slightly thicker than chapathi. Roll all the pooris and keep it ready if you are not having a helping hand.
- Now heat the oil in a frying pan for deep frying the rolled pooris. When the oil is hot drop the rolled poori one at a time. Now either press the poori gently using the back of the frying spatula or throw the hot oil over the poori using the frying spatula. Within seconds poori will puff up nicely.
- Turn the puffed poori and fry on both the sides until you get light golden brown colour. Serve it hot with potato curry or aloo bhaji.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.