Poori

Poori is an all time favourite for kids as well as for adults too. It is rarely prepared by me as it is deep fried. Normally when i used to prepare poori immediately my hubby asks for potato masala for it than chenna. 











Ingredients:

Wheat flour        - 3 cups
Rava (Sooji)      - 1 tbsp (optional)
Salt                    - to taste
Water                - 1 1/4 cup
Oil                     - to deep fry

Kneading Dough:

1.  Add flour, rava and salt in a big bowl.
2. Add the water little by little and make a tight and smooth dough.
3. To find the right stage, when you press with finger the impression will be there in the dough.
4. Leave the dough covered for 20 minutes.

Method:

1. After 20 minutes take a small piece of dough and roll into small ball.
2. Press and make slighty flatten and dust very little on both sides with dry flour.
3. Roll gently with rolling pin until thin.
   
4. Heat the oil in heavy bottomed pan and put the rolled poori's into it.
5. Gently press when it is immersed and remove the spatula. It will puff up immediately.
   
6. Turn the other side and cook till you get brown colour.
7. Remove and drain the excess oil.
   

Note:

• While dusting for rolling the puri's dust very lightly else your oil will be filled with flour while makig poori's.
• Oil should be hot enough to make poori's.
• You can adjust the water level while kneading dough. 
• The dough should be tight else it will absorb more oil.