- 1 cup water 2 cups of wheat flour/ atta ½ teaspoon salt Oil for deep frying
POORI / PURI
Though nowadays people have a bent towards heath foods & prefer to avoid deep fried food stuffs, an occasional binge especially during festive or special occasions is utterly pardonable.
Pooris make an ideal combination with vegetable preparations such as batat bhaji (potato subji), moogan gathi (moong lentil dish) or sweets such as shrikhand (sweet preparation from curd, sooji halwa/ god sano, basundi/ rabdi, kheer etc.
- Mix all the ingredients and knead to a dough.
- Make small balls and roll them into rounds/ puri shape.
- Heat oil in a kadai/ pan.
- Once the oil is heated, slide slowly a poori in the hot oil, taking care not to splash the oil (to prevent any burns on your hand).
- Now tap & press the poori in the oil at the edges softly with a long flat slotted(sieved) spoon, to help the poori to puff up in a round ball, it will turn brown indicating it is ready. Turn the other side and fry.
- Take out the poori with the long flat slotted(sieved) spoon and drain the excess oil. Place it on a paper towel to soak out the remaining excess oil.
- Serve the pooris hot.
The dough prepared needs to be hard and firm, this way you need not sprinkle flour on the dough for ease of rolling into a round puri (flour is sprinkled on the dough to avoid the dough from sticking to the rolling pin). Care must be taken to ensure that it is not too hard, since this way you could end up with broken border edges to the puri while rolling.