Poori

Ingredients:

• 2.5 cups chapatti flour
• 2/3 cup water at room temperature
• ghee
• Oil for deep frying

Method to roll out the dough

• Make stiff but pliable dough.
• Cover the dough with damp cloth
• And set aside for 30 minutes.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.

Frying the Pooris

• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Serve hot with curries or vegetables.

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