Ingredients
Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying
Method
1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.
Tips
- Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas and pani pooris(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
