A perfect poori fluffs out evenly like a balloon when fried in oil, has a beautiful golden brown colour, remains crisp when hot and when gently pressed it is soft and flaky. Making a perfect soft poori is very easy. It needs perfect kneading of the dough, the right amount of thickness, and correct temperature of oil. Pooris taste best when served with Potato masala.
Makes: 16 pooris
2 ½ cups wheat flour
¾ tsp salt
Water for kneading the dough
2 tsp oil
2 tsp oil
Oil for frying
- Take flour and salt in a large bowl, add water little by little and knead to form a soft and smooth dough.
- The dough should neither be too sticky nor too firm. (It should have a consistency such that it can be rolled easily by dusting with minimal amount of flour.)
- Add oil and knead for a couple of minutes.
- After kneading the dough, close a lid and set aside for 10 minutes.
- Now divide the dough into 12 or 13 equal balls. Roll each ball well in your hands such that there are no cracks and keep ready.
- Take one ball, dust lightly with flour and roll out a small poori. (Do not roll it very thin as the pooris will turn hard and use very little flour for dusting as excess flour will burn on frying.)
- In the same way roll out the remaining pooris and place separately on a plate. Close with a clean towel to prevent the poori from drying. Do not stack the pooris on top of each other as they will not fluff out when frying.
- Heat oil in a kadai. When oil is hot enough carefully drop one poori into it. It will start fluffing. Turn it to the other side after a few seconds and the poori will fluff like a balloon. Carefully cook on both sides till you get the desired golden colour and transfer to a plate.
- In the same way make all the pooris. Serve hot with potato masala. Enjoy.