Poori | How to make Poori ?

Poori is a unleavened , deep-fried Indian Bread. Normally it is served as a breakfast option and consumed mostly on Indian Subcontinent. It can be served along with curry , bhaji or chole

These are deep fried in either ghee or oil and gets filled in with steam and  ballooned while frying.

Ingredients: 

• 2.5 cups Wheat flour or Refined Flour(Maida)
• 1 cup water at room temperature
• Ghee / Oil for deep frying

Method:

Rolling out the dough

1. Make stiff but pliable dough.
2. Cover the dough with damp cloth and set aside for 30 minutes.
3. Knead dough a little again. Dough should be stiff enough to roll without extra flour.
4. Make small balls of the dough.
5. Take one ball at a time, applying little ghee or oil over the dough ball, roll it into 4-5" round discs.
6. Repeat the same process to roll out all balls.

Frying the Pooris

1. Heat plenty of oil/ghee in a kadhai until very hot.
2. Put in a poori and you can observe that it will start balooning up.
3. This should take only a few seconds. Flip the pooriover and cook the other side until golden brown.
4. Serve hot with curries or vegetables. 

Note:

Large quantity of oil/ghee is preferred else you need to pour hot oil on top surface else poories will not get puffed/balooned up properly.

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