• 2 cup wheat flour

• 1/2 tsp salt (or as needed for taste)

• About 1/2 cup water.

 

Method

Stir the flour and salt in a bowl

Add water little by little to the dough

until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft.

 

 

Make small balls out of it. These will depend on how big a fryer you have.

Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.

 

Repeat for all dough. Alternatively heat oil for deep frying.

 

Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat  and instead is also soaking up oil.

 

Now drop the poori into the oil.

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.

This helps the poori to puff up.

Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)

 

Serve it with side dish of your choice.Potato masala is the famous combination.