Cuisine: Indian
Ingredients:
Whole wheat flour - 4 cups
Salt - 1/4 teaspoon
Water - 1.5 cups + 1 tablespoon
Coconut oil - for deep frying
Method:
Take a mixing bowl and add whole wheat flour into it. Add salt and water to it. Knead into a soft but firm dough. Cover and set aside for 30 minutes. After 30 minutes, knead the dough again and divide into small balls (bigger than a marble and smaller than a lemon). Take a ball and dust it with dry wheat flour. Roll it evenly into a round shape. It must slightly thick. If they are too thin, the Poori will not puff up while frying. Repeat the same process for the rest of the dough balls. Heat coconut oil in a deep kadai/pan. When the oil is hot enough, add one poori at a time and fry. Turn over when puffed up and fry till golden brown. Serve hot with potato curry, elephant foot yam curry or korma.
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