Pooris are most favorite menu on the on the breakfast table. Puffed up deep fried pooris are popular all over India. They are generally a Sunday special as all at home can relish and savour the pooris .
Ingredients
- Wheat flour 2 cups
- Semolina (Rava ) 2 tablespoons
- Oil 2 teaspoons
- Salt half a teaspoon
- Water to knead
- Oil to deep fry half a litre
Method
- In a wide bowl , add the flour , Semolina salt , oil and mix with your fingers .
- Add water gradually and mix to a make a stiff firm dough with your palm. Rest the dough , for half an hour
- In a deep frying pan or kadai , add oil of your choice . Heat it on high flame . Drop a tiny bit of dough into the kadai , when it comes up sizzling , the oil is ready to deep fry .
- Take a little bit of the dough ( lemon size ) , and smear a little oil and roll it into a round shape .
- Slide them into the hot oil and deep fry to golden brown.
- While the poori is fried , press gently with a slotted spoon. it will puff up
- Since semolina is added , the pooris will remain puffed up for a longer time ,
- Drain, when both sides are golden brown and keep them over a tissue or paper napkin .
- Serve hot with Potato sabji .
Note
- You can avoid adding semolina , if you do not desire.
