Poori (Step by Step) Receipe

 Ingredients :- ( Makes around 10-12 Poori's )

-----------------------------------------------------------
    •    Wheat Flour - 2 cups
    •    Fine Rava - 1 teaspoon
    •    Salt - as required
    •    Warm Water - 1 cup (adjust accordingly)
    •    Oil - 1/2 teaspoon
    •    Oil - to deep fry

Method :-

-------------

1. In a bowl add wheat flour, rava and salt together, mix well. Add water little by little to form a dough, add oil keep kneading until it forms a little tight dough until no flour is sticking at the bottom.

 2. Leave aside for an hour. Then knead it once again and pinch equal lemon sized balls. Take a ball and roll it out with rolling pins making sure the thickness is even. Don't make it very thin like we do for Chapathi's , it should a bit thicker. Keep aside.

3. In a wide open pan, add Oil for frying. Let it get ready, It’s shouldn’t be too hot. Carefully drop the Poori's one after another(depends on your kadai size too). 

4. Once it is completely immersed in oil press gently with your spatula in the middle, continue pressing until the Poori puffs up on all sides.Turn the other side, fry not more than 2 min on both sides. Repeat the same & fry the remaining dough. Once it turns golden brown, take and drain.

4. Serve hot with Channa Masala or Potato Masala .

Note :-

---------

1. Adding rava to the wheat flour is totally optional, it gives nice crisp Poori' s and it will help to keep the fluffiness.

2. Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the poori.

3. Try to prepare Poori 5 min before you start eating else Poori wont be puffed and looks oily.

4. Don't over fry the Poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.

5. Don’t stretch the dough little more than your palm size else you won’t get the puffed Poori