Pooris/ South Indian Pooris

                            We dont make pooris very often since its deep fried. But when we make it after a considerably long time we enjoy it! :) Easy and simple to make and best eaten with its very famous potato masala.Also best eaten with channa masala. The combo is best known as Channa Batura in Restaurants. Man.... are those pooris HuGE!!!!!!!........Smack!

                            We usually have this for dinner....But its a quite popular breakfast dish in many south indian homes!

 Makes about 10 pooris
2 cups wheat flour
1 tsp sooji/ rava
1 tbsp oil
1/2 cup warm water to knead(approx)
oil for frying

  • In a mixing bowl combine wheat flour, oil, salt and sooji. Mix.
  • Add the warm water little by little till you get a smooth dough.
  • Divide the dough into small individual balls
  • Slightly flour your work area and roll out each ball into a small circle. It should be slightly thick. not as thin as chappathis.
  • roll out all the dough balls

  • In a wok, heat the oil for frying. There should be enough oil so as to immerse the poori. You can test the oil by dropping a tiny piece of dough in the hot oil. The dough should reach the bottom and then come up. thats the perfect consistency.
  • keep the flame on medium and slide the poori dough into the hot oil. Gently press the dough with your ladle. It will rise to the top and puff up beautifully. Flip sides. 

  • Remove from flame and drain on kitchen towels.
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