Note: Poori/Puri is a popular Indian breakfast recipe that is loved by many. It has to be puffy and should be soft.
Preparation Time: 15 – 20 minutes
Cooking Time: 15 – 20 minutes
Servings: 2 persons
Main Ingredients: Wheat Flour
Course / Category: Breakfast
Wheat flour / Atta: 2 cups
Ghee: 1 tsp
Cumin: a pinch
Oil: for frying
Salt: as required
Mix the ingredients with water to make soft dough (don’t add much water, add water little by little). Knead well in between your palms for few minutes to make it soft. Softness of the poori will depends on the softness of the dough. Don’t keep the dough for long time, if you keep it for long time it will drink more oil.
Make small lemon sized balls from the dough.
Make small sized poori of palm size from these balls. Use less flour for dusting as more dust will burn in the oil. The thickness should be medium, not too thin like chapatti. If poori is thin, it won’t puff up.
Heat oil for deep frying. The right temperature of oil is such that a small piece of dough will rise up immediately and it should not be browned.
Slide the poori one after the other. Press over it so that it will puff up. Once bottom side is cooked flip it and cook other side also ( if needed press slightly)
Remove poori from the oil and drain in a tissue paper.
Your poori is ready and repeat same procedure for remaining dough.