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Ingredients (1 cup = 250 ml)

  • 3 cups whole wheat flour or atta
  • 1 teaspoon melted ghee or oil (optional)
  • salt as required
  • water as required
  • oil for deep frying

How to make

Making poori dough
  1. seive the whole wheat flour with salt. add melted ghee or oil.
  2. add little water at a time and knead well to form a dough. the dough should not be soft but a little stiff and tight.
Making poori
  1. Divide the dough into small or medium pieces – about 12-14.
  2. Make into medium-sized or slightly small balls.

  3. Apply oil to the dough ball. the idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see darkly burnt flour particles inside the oil.

  4. Roll the dough evenly into circles which are neither too thin nor thick.

  5. place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.

Frying poori
  1. Heat oil in a deep frying pan or kadai.
  2. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  3. Turn over when puffed up and fry the poori till golden brown.
  4. Serve poori hot with vegetable curry or sweet dishes like suji ka halwa