Poori Recipe, How to make Poori
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Cuisine: Indian
Serves: 4-6 Servings
Ingredients
  • 1½ cups whole wheat flour (atta)
  • ¼ teaspoon salt
  • 1 teaspoon ghee or cooking oil
  • ⅓ cup water or as required
  • Oil for deep frying
Instructions
  1. In a medium size bowl, add flour, salt, and ghee. Rub ghee in the flour with your fingers. Add water a little at a time to make a hard dough. Let the dough rest at room temperature for 5 minutes.
  2. Knead the dough again and put a little oil to prevent the dough from sticking.
  3. Take a walnut size piece of the dough and roll it into a ball. Very lightly dust the rolling surface and rolling pin with dry flour. Roll the dough into a circular shape of abut 3-inch in diameter.
  4. Heat oil in a wok over medium high heat. (Follow manufacturer’s instructions if using deep fryer). Gently immerse the rolled poori in the hot oil one at a time. Gently press the poori with a slotted spoon. This will help the poori to puff up.
  5. Carefully flip the poori and cook until both sides are golden color. Carefully remove it from the oil and drain it on a paper towel.
  6. Serve hot. Best served with Chana Masala.
Notes
You may need less or more water depending on the flour you use. Do not add all the water at once.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/poori-recipe-how-to-make-poori/