Recipe for Poori

In a large mixing bowl mix together the flour, semolina, salt, and melted ghee 

Mix the ingredients well by sifting your fingers through them

Now add little water at a time, start to knead the flour to until it gets formed into a soft dough

The dough for poor is a bit different from the dough required for parathas or normal roti in that it is required to be more stiff and tight in its texture and consistency

After the dough is ready, as a final step drizzle a few drops of oil and give the dough a last knead

Cover the ready dough with a moist cloth and proceed with the next step of flattening the dough into pooris

Pinch out small portions of the dough (the size of table- tennis balls ) and smoothen them out between your palms

Flatten the ball to get thick circular disks
Repeat this process with all the dough balls. Once they are all ready, we can start rolling them out using a rolling pin into small circles of uniform thickness

If you are not very good with rooling pin, use Roti Maker, just to ease the rolling process, do not cook in the roti maker 

In cases where the dough tends to get sticky, dust the dough with some flour and proceed with rolling them out as you normally would

The next step would be to get the oil ready to fry the pooris

For this, take a heavy-bottomed deep Kadai and pour 2 cups of oil

Heat the oil on high flame until it gets heated. Gently leave the rolled out dough into the Kadai

Now using a perforated ladle touch the exposed surface of the poori to initiate the poori to puff up or slow add hot oil from the sides on to the poori top, this will help the poori to puff

Please be very careful, as the oil is very hot

Once the poori starts to fluff up, tilt it over with the ladle very gently taking care that you do not splash the oil in the process

The desired color of the pooris could be slightly golden to deep brown depending on your own preferences

Once the other side get fried, take the poori out with a scooping motion of the ladle and sieve the excess oil out

Place the fried Poori in an absorbent tissue to drain out the remaining excess oil 

Serve the Poori’s hot with non-vegetarian gravies, vegetarian curries, Indian sweet dishes like kheer or halwa simply with jams, tea or even with Sugar

We enjoy poori’s on Sunday with Khagina or Methi Kheema or Tomatoa Kheema on Sunday Brunch

Poori-khagina and Achar (Mango Pickle) is a good combination while serving. 

Before rolling, we can also stuff poori with halwa and various other stuffing to make a lovely stuffed Poori.