Poori Recipe

Mix together whole wheat flour, salt and oil (optional) in a large bowl. To know more, swipe up!

Add just a bit of water at a time as you begin to form the dough, making sure to not oversaturate the mixture.

Knead the dough with a wooden spoon, your hands or using a standing mixer. Add only a splash or two of water at a time as you work.

Continue to knead until you form a stiff, tight dough. To know more, swipe up!

When ready to use, divide the dough into small or medium pieces. Roll each into a tight ball.

Use the palm of your hand to lightly flatten the ball and apply little oil all over it. To know more, swipe up!

Use a rolling pin, roll out evenly into discs that aren’t too thick or too thin. Ideally, it should be about ¼ inch thick.

Then place the rolled pooris on a plate, and loosely cover with a clean kitchen towel so that they don’t dry out.

Heat sufficient oil in a kadai. Once it reaches the right temperature, add one poori at a time. To know more, swipe up!

It should begin to puff up almost immediately after it is added in the hot oil.

Give it a nudge with a slotted or spider spoon to keep it moving and cooking evenly.

Gently press and nudge the poori on the sides to help it puff up completely.

Continue to fry for just a minute or two, until the oil stops bubbling and the poori bottom is golden.

Turn over the poori and gently press as it fries for a few more seconds.

Transfer the fried poori on paper towels to absorb any excess oil. To know more, swipe up!

Serve poori hot. For more recipes, visit vegrecipesofindia.com