← Nouns Cooking · Indian

Ingredients

• 300 g Atta (wholewheat chapati flour)
• 1 tbsp fine semolina (sooji)
• 1 tsp Sugar
• ¾ tsp Salt
• 1 tbsp Vegetable oil
• 160 ml water, as needed
• oil, for deep-frying

Method

1. Mix the atta, semolina, sugar and salt, rub in the oil, then add the water a little at a time and knead to a firm, smooth dough, stiffer than chapati dough. Cover and rest for 15 min.
2. Divide into 16 small balls. Roll each into a 10 cm round about 2 mm thick, using a dab of oil on the worktop rather than flour, which would burn in the oil.
3. Heat 5 cm of oil in a deep pan or kadai to about 180°C (350°F): a pinch of dough should rise to the top straight away.
4. Slide in one poori at a time and press it gently with the back of a slotted spoon so it puffs up. Fry for 30 seconds, flip and fry for 20–30 seconds more, until golden.
5. Drain on kitchen paper and serve hot.

Tips

• A firm dough and properly hot oil are the secrets to pooris that puff and don’t soak up oil.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry BBC Good Food