Ingredients

• Poori Ingredients :
• Wheat flour – 2 cups
• Maida / All Purpose flour – 1 cup
• Sooji or Rava or Medium sized Semolina – 1/4 cup
• Rice flour – 3 tsp
• Salt
• Oil

Directions

1. Method :

2. Hand mix Sooji, Rice flour, Salt and 2 tsp of Oil in a vessel. Once it is mixed properly, add Wheat flour and Maida to the Sooji mixture with sufficient water and prepare dough like you would for say, chapati.

3. Keep this dough aside for half an hour. Poories will taste better when you provide this gap of ½ hour to 1 hour before you go ahead with the preparation as described below. This applies to all types of Roti breads.

4. Heat oil in a frying pan. Take a small ball of this dough. Roll it out with a roller on the Chapathi roll to a suitable size. Drop it into heated oil and deep fry until the poori turns golden brown.

5. Note: Sooji and Rice flour provide crispiness to the Poori and the Poori remains crispy even after it turns cool.

6. Poori will taste good with Saagu.

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