Poori is a South Asian puffy bread made from a dough of atta (whole grain wheat flour), and fried in oil.Its a very traditional and delicious recipe and you can serve this poori with sooji ka halva and with many other types of curries. It tastes good when its hot, serve it immediately.
- 1 1/3 cup whole wheat flour
- 1 1/3 cup flour
- 1/2 tsp salt
- 1 tbsp oil
- 1/3 cup cold water
- 1/4 cup flour, for dusting
- Oil for deep frying
- Combine the flours, salt and oil in a bowl and mix it well.
- Gradually add cold water and knead the dough to a hard consistency. Cover with a damp kitchen towel and set aside for 30 minutes.
- Divide the dough into 15 equal portions and shape them in small balls.
- Take one ball, flatten it with your fingertips and then roll it with rolling pin. Dust flour as required to avoid sticking.
- Each rolled poori should be about 6-7cm in diameter.
- Roll all the pooris, and keep cover them with damp towel to prevent them for drying out.
- Heat oil in a wok and drop one poori at a time. As it comes up, turn it over immediately and keep pressing it down to puff it up. Fry till its light golden in color.
- Fry all pooris in this manner. Serve hot with sooji ka halwa or aloo ke bujya.