Poori/Puri

Poori or puri is deep fried Indian bread made of wheat flour. Poori is a very delicate unleavened bread that is chewy inside and a little crispy outside, often serve with vegetable curry such as potato curry. Poori is commonly consumed during breakfast or as a snack time or a light meal. Poori is prepared in India, Pakistan, Bangladesh and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region.

Making pluffy poori is indeed a challenge but if you know the trick you could be an expert. Read instruction carefully and not forget the note below.

Ingredients:
Item A
Wheat floor or atta flour - 1 cup
Semolina - 1/2 stp
Coarse sugar - A pinch
Salt - A pinch
Water - 1/3 cup

Item B
Oil or melted ghee - 1 tsp

Item  C
Cooking oil

Direction:
1. Combine Item A .Make the dough and knead to make a tight dough. Add item B. Rest dough, cover with a cloth for 15 minutes. Knead the dough again and divide the dough in equal round ball. Roll the ball with the roll pin to make a small puri.
2. Heat oil in the deep fry. Put a small piece of dough to check the correct heat.
3. Slide in poori for few second and press with a spoon to puff the poori, it will rise immediately. Flip it carefully and allow it to cook for few seconds till the bubbles cease. Remove once it turns golden in color, at the same time it should not be browned.
4. Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.

Notes: 

Thickness should be slighly thicker than chappati, no holes and should be even.

Poori does not puff if the oil is not enough.

Poori consistency should be not to hard. It is not as hard as chappati, it should be slighly soft. If you make soft poori dough your dough will be soft and if it's too hard you poori will be too hard.