Poori

Ingredients

Wheat flour/Maida-1cup

Water as req

Oil

Salt

Method

1.Take a bowl and make the dough with flour salt and water and knead to make a tight dough

2.Cover with a cloth or closed tightly for 15 min to rest

3.Knead the dough again

4.Make a small balls of the dough

5.Take one ball of dough and dip a corner of ball in oil..

6.Roll it out into 4 to5 inches round

7.Deep fry in hot oil and press with a spoon to puff the poori

Note

1.Poori dough should be harder than chappathi dough.If dough is soft,They soak up lot of oil

2.Dont keep the dough for a long time before making pooris,they soak up lot of oil

3.Dont add oil to the dough while kneading as the pooris will become soft soon.

4.Pooris have to be thin…If not,then the pooris wont puffup well

5.If the oil is not hot enough,the pooris will absorb oil and become soaked in oil