POORI - THE BEST RECIPE

Pooris are not a frequent meal in our house. so when we do decide to have pooris it has to be perfect. Don't you agree?  I have posted another recipe for poori here , where I use only atta and rava. They are good too. But it doesn't hold its puffy shape like this recipe for a long time.

 I chanced upon ria's recipe for poori's where she promises a poori which doesn't go flat even after awhile. So I was too tempted to try it.................... and true to her words the pooris held its shape for quite sometime. Very impressive. It's always nice to serve food pleasing to the eye ;)

Just make sure not to stack the pooris after frying. Place them next to each other for it to hold its shape.
Serve hot with channa masala or potato masala.

INGREDIENTS:

atta/ wheat flour/ chapathi flour - 1 cup

maida /all purpose flour - 1/2 cup

rava - 1/4 cup

besan/ kadala maavu - 1 tbsp

sugar - 2 tsps

salt - 3/4 tsp

oil, heated - 2 tbsps

water to knead - as required

oil for deep frying the pooris

PROCESS:

• Put the atta, maida, rava, besan, sugar, salt in a bowl and give it a mix.
• Add in the heated oil and crumble it into the flour using your fingers. 
• Add in the water little by little to form a dough. (similar consistency as chapathi dough.)
• Knead for a few minutes until smooth.
• Cover and let it rest for 30 minutes.
• Make small balls (depending on the size of the poori)
• Roll out each ball of dough into a circle, Slightly thicker than a chapathi.
• Grease your rolling pin with oil to help you roll out the dough with ease. DO NOT add flour to roll out the pooris.
• Do the same with all the dough balls.
• Heat the oil in a frying pan to deep fry the pooris.
• You can test if the oil is ready by dropping  a tiny piece of dough into the oil. If it comes up to the surface immediately, then the oil is ready to fry.
• Fry on low heat. Drop one rolled out poori into the oil. With the back of your slotted spoon, slightly press on it till it puffs up. Then turn it over for a few more seconds. 
• Once its slightly browned you can remove from the oil and drain on a kitchen towel.