Poori is a very famous dish in India and is enjoyed by people of all age groups equally. Poori is served mainly for breakfast it is enjoyed by people at all meal time or either as a snack or light meal. What everyone loves the most is a fluffy poori with soft bottom and crispy on top. Its really very simple and all that you knead is only the atta (wheat flour) , salt and enough water to dough. We can add additional items like ghee and Rava/Sooji/Semolina as for complete satisfaction in getting fluffy poori. The best and traditional side dish for poori I would always prefer Poori Masal.
Wheat flour -1 cup
Water – 1/2 cup
Salt -1/4 tsp
Semolina/Sooji/White rava -1 tbsp (purely optional)
Oil for deep frying
1. In a wide bowl add the atta, salt and water. Mix well with fingers to form stiff dough. Leave it aside for 10 minutes. Again knead the dough to get smoother.
2. Take a lemon size ball of pliable dough and make them into small and fine smooth balls.
3. Roll the balls with a rolling pin into circle with mild dusting of atta.
4. Meanwhile heat the oil in a pan and drop the poori carefully one after the other.Press it in the middle with the spatula so that the hot oil spreads evenly. The poori starts fluffing and now flip the other side and let it be golden brown.
5. Remove the poori from oil and set aside to drain.
- Knead the dough neither too hard or too soft.
- Take care not to roll the balls very thin (like for chapatti/roti) else it should be a bit thick.
- I love the poori with mild golden brown color, some of my friends love to eat bit brownish poori’s. In this case you can leave for another 2-3 seconds in oil.
- If you are adding white rava/Semolina soak for 10 minutes in water and add while kneading the dough. This gives poori a crispy touch.
- Make sure that oil is very hot while dropping in the poori.
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