Poori

Poori is a deep fried flatbread popular in south India. We eat it for breakfast or dinner (anytime really). The same flatbread dough can be cooked on a skillet with minimal oil to make chapathis . Poori is eaten with - potato side dish, kurma/ korma and raita. Occasionally I eat the left over pooris by soaking it in warm milk and sprinkling sugar on them as a dessert :) 

Ingredients :

Atta flour - it is whole wheat flour - 1-2 cups ( 1 cup makes 8 medium sized pooris)

Salt - 1/2 tsp

Oil - 1 tbsp 

Water 

Oil for frying - 1-2 cups 

Atta flour for dusting the poori so it doesn’t stick

Instructions 

1. In a large bowl place the atta flour , add salt, 1 tbsp of oil , add water little by little and mix it until it is a soft dough rolled into a ball. Knead the dough ( consistency like bread dough ). Then you can make this into equal sizes small balls.
   
    
2. Roll this out into a medium sized flatbread . Use the atta flour to dust it so it doesn’t stick.
   
   
   
   
   
   
3. Heat oil in a deep wide bottomed pan. There should be enough oil to submerge the flatbread to fry. 
   
   
   
   
   
4. Use a slotted spoon to push down the poori so that it puffs up . If you accidentally poke holes on the flatbread it will not puff up.
   
   
   
5. Place the fried pooris in a bowl lined with paper towels so as to blot any extra oil off
6. Poori is now ready to serve with kurma or raita