wheat flour-2 cups
Water & milk to make dough
Salt to taste
oil for deep frying
1.Put the flour in a large mixing bowl and add salt to taste and mix well.
2.Now add a little water at a time and start to mix the flour to form a dough. We need the dough to be medium-soft/firm dough so, first go slow with the water - add it only as needed, as you go along. Instead of water, you can also use milk.milk makes really soft Pooris.I added both water and milk in my recipe.
3.The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness - medium. Add water/ milk as required and continue to knead till you get the right consistency.
4.Once you've got the dough to the right consistency, add 2 tbsps of oil and continue to knead. The dough will become smooth in texture! Cover with a damp cloth now and keep aside for 20 minutes.
5.Mean time you can also prepare curry for poori.I have made alu curry with besan powder especially for poori's.My mother used to make this curry..i love this curry!!you can make any curry you want for poori's.
6.Now divide the dough into golf ball-sized/small ball portions add little oil to these balls so that they will not stick themselves . Roll these balls using a poori press/roti maker/rolling board till they are smooth and without cracks.
7. For convenience, roll out as many Pooris as you like, stacking them,then go for frying.
8.Take a pan,Heat the oil for deep frying on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on paper towels and serve hot.
Serve this crispy, golden bread with any dish - vegetarian/Non-veg or with your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!