Ingredients:
- 2 cups whole wheat flour (atta)
- 1 tablespoon semolina (optional, for extra crispiness)
- 1 teaspoon salt
- 1 tablespoon oil or ghee (for the dough)
- Water (as needed)
- Oil (for deep frying)
Instructions:
Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, semolina (if using), and salt.
- Add the oil or ghee and mix well.
- Gradually add water, a little at a time, kneading the mixture until you form a soft, pliable dough.
- Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
Divide the Dough:
- After resting, divide the dough into small balls (about the size of a golf ball).
Roll the Pooris:
- Lightly dust a rolling surface with flour. Take one dough ball and flatten it slightly.
- Roll it out into a circle, about 4-5 inches in diameter. Make sure it's even in thickness.
Heat the Oil:
- In a deep-frying pan or kadhai, heat enough oil for deep frying over medium heat. To check if the oil is ready, drop a small piece of dough into it; if it sizzles and rises, the oil is hot enough.
Fry the Pooris:
- Carefully slide the rolled poori into the hot oil. It should puff up immediately.
- Fry until golden brown on both sides, using a slotted spoon to gently press down on the poori to help it puff.
- Remove and drain on paper towels to absorb excess oil.
Serve:
- Serve hot with your favorite curry, sabzi, or chutney.
Enjoy your delicious homemade pooris!