Poori || How to make Soft Poori...

Poori are perhaps one of the most well-known and versatile of indian foods.
 It can be served as a snack or a meal depending on the accompanying items.
 However, it is important to know the right way of making poori , so that they come out nice and fluffy and without too much oil.
 While the perfect poori can be bliss, flops can be quite overwhelming and prevent diners from having their fill. 
Why worry when you have this foolproof recipe to follow.  Its my mums recipe that I am sharing. 
These are also known as Fried breads 
.Serve up those hot and crispy pooris with a steaming side-dish or just curds and pickle; it’ll be wonderful in any case...!

Recipe For Poori :-

Ingredients :

Whole wheat flour ( Atta) : 250 gm
Salt : 1/2 tsp

Suji(Semolina) : 2 tsp
Milk : for kneading the dough or 100 gm 
Water : as required

Procedure : 

For the dough :

1. Mix flour ,suji and salt . For kneading the poori dough, we are using milk. It makes the poori nice and crispy and they stay fresh for a longer period of time. ( Pooris are perfect for long train journeys)

2. Now add milk little by little and start kneading the dough as we do for regular chapati dough. Add water if required just to knead the dough perfectly.

3. Dough should not be too stiff nor too soft (a little stiffer than chapati dough).

4. Knead the dough and divide it into equal portions. Make equal size balls from the dough.

5. Apply a little oil on the rolling surface and start rolling round pooris out of the round balls.

6. Make pooris and keep it aside.

Notes :

To check if the oil is hot for frying the poori, drop a small piece of dough into the oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying the pooris. If the oil is too hot then pooris will become brown in color it is not good 

For the Pooris :

1. When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. 

2. After few seconds, slightly pressed the poori with the help of slotted ladle and flicker hot oil on top of it. Flip the puri and cook it for the other side till it is light golden brown in color. 

3. Remove the poori with the help of slotted ladle and place it on tissue paper to drain the excess oil. 

4. Do the same process with the remaining poori.