Ingredients:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water (for kneading)
- Oil (for deep frying)
Instructions:
- Preparing the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt.
- Gradually add water and knead the mixture to form a smooth and firm dough. The dough should be slightly stiff.
- Cover the dough with a clean cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
- Dividing and Shaping:
- After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
- Roll each ball into a flat disc, about 4-5 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
- Heating the Oil:
- Heat oil in a deep frying pan or kadai on medium-high heat. The oil should be hot, but not smoking. To check if it’s ready, drop a small piece of dough into the oil. It should sizzle and rise to the surface.
- Frying the Pooris:
- Gently slide one rolled poori into the hot oil. Press it down with the back of a slotted spoon as it fries to help it puff up.
- Once it puffs up, carefully flip it using a slotted spoon and fry until it turns golden brown on both sides. This should take about 30 seconds to a minute for each poori.
- Remove the poori from the oil using a slotted spoon and let excess oil drain on a paper towel.
- Repeat the Process:
- Continue this process for the remaining rolled pooris.
- Serving:
- Serve hot with your favorite side dish, such as potato curry, chana masala, or any other curry of your choice.
Enjoy your delicious and puffed up pooris!