Perfectly puffed poori / puri's gives happiness to our eyes and taste buds , true na ? Yes of-course POORI is a very famous South Indian break fast , but in hotels it is served with rice as meal too , instead of chapati they serve poori with curry and chutney . Some people will do poori with only wheat flour , some use only maida / all purpose flour . But here am using combination of both with fine rava also . Come let us see how to make puffed , soft poori .
Ingredients:-
- Wheat flour 1 cup
- Maida/ all purpose flour 1 cup
- Fine rava / semolina 1 cup
- Water 1 cup
- Salt 1/2 tsp
- Oil to fry
Method:-
In a vessel / mixing bowl add wheat flour , maida , fine rava , salt and mix well with hand .
Now slowly add water and mix well to form dough (don't add more dan 1 cup of water other wise dough will become too smooth and poori will not puff up ) , finally spread 1/2 tsp of oil on dough and give final touch and close it with a lid/ plate and keep it aside for 20 - 30 min . By the time it sets prepare the chutney / curry to relish with poori.
Take a kadai , add sufficient oil , keep high flame for 5 min so that oil gets heated , then keep medium flame , take little amount of dough and sprinkle rice flour and roll it to 3-4 inches , don't roll too thin let it be little thick otherwise poori will break while frying . After rolling , slowly drop it in hot oil , slowly poori will puff up , after 10 sec turn the poori and fry other side too for few more seconds . Use spatchula having holes to fry poori , once the poori is done remove the poori with spatchula and hold it like that only so that extra oil will get down .
Thats it serve hot -hot poori with chutney / curry / saagu .
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