Poori is a deep fried Indian bread made with wheat flour. It is usually served with a potato curry called poori bhaji.
for deep frying
Combine wheat flour, ghee, and salt in a bowl. Add warm water little by little and knead well to form a soft dough. (If the dough is too dry, add more warm water) Set aside for 15 minutes.
Knead the dough again and divide into small balls. Apply little oil on the rolling surface and roll out each balls to small circles. (do not make it too thin)
Heat oil in a deep pan, drop one poori at a time and press it with a spatula till it puffs up completely. Fry both sides till golden brown. Transfer to a paper towel to drain off excess oil.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
I used Aashirvaad atta in this recipe.
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