INGREDIENTS
For dough
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METHOD
- In a wide bowl,take the flour.Add salt,a pinch of sugar,ghee and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard.
- I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling
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- Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other.
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- Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.
