Poori

This is one of the most favorite and famous delicacy from South Indian cuisine.The moment I think of poori my mouth starts watering. Can there be anyone who hates this dish,This is kid's most favorite dish.When you go out for a dinner with your family, there is at least one kid in the family ordering this dish. There are many Indian breads that have entered the menu cards but nothing can beat Poori and Aloo Masal. They are a heavenly combination.:)

Serves: 25 Pooris (approx)

Ingredients

1. Wheat Flour/Atta-2 Cups
2. Rava/Semolina - 2 tbsp
3. Oil for deep frying
4. water-as required for kneading the dough
5. salt to taste

                           

Method

1. Mix the atta, rava and salt together and mix well. 

2. Add water and start kneading the dough. 

3. Divide the dough into equal small balls and start rolling each ball on a roller pin.

4. Deep fry the rolled sheets in hot oil. 

5. Puffed pooris are now ready to be served with aloo masal.

Notes,Tips & Add-On's

1. Poori puffs only on high flame. Make sure you quickly flip it and remove off the flame after it has puffed. If you don't remove quickly,then it might get burnt.
2. Poori's puffness also depends on how hard you beat the dough. Knead well and beat hard so that the dough remains soft and also puffs well.
3. Make sure the dough is not too sticky. 
4. Semolina helps the poori to stay puffed up for longer time and also gives a mild crispiness.
5. Make sure the rolled atta sheets are neither too thick nor too thin.