First take wheat flour for kneeing the dough. Add 2 tbsp oil in the flour.
Mix oil with flour.
Add the water in the little amount.
And knead tight dough.
Cover the dough with cotton cover or any plate and rest it for 10 minute.
Mix and press the dough again.
Divide the dough into small lemon size balls.
Place the fry pan or kadai on the gas with high flame.
Dust the dough ball lightly with flour.
Roll the ball with rolling pin, make small circular shaped disc.
Thickness of disc should be approximately 2 mm.
Meanwhile oil would be hot enough, check with drop a very small ball into oil.
If the oil becomes hot, that circular ball will come up on the upper layer of oil.
Now oil is hot enough to fry the poori.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Back and front both sides of poori is cooked.
Now One more poori i will guide you, In this poori I will not cover the dough ball with flour.
This time apply little amount of oil as the cover for dough ball.
By this process oil be be clean after cooking all the poori's.
Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc.
Thickness of disc should be approximately 2 mm.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
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Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Cook the rest of poori in the same way.
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Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.