Material:
1. 1 cup wheat flour (chapati flour)
2. 1/3 tsp turmeric powder, optional
3. 1/2 tsp red chili powder, optional
4. 1/2 tsp coriander powder, optional
5. 1/4 tsp black pepper powder, optional
6. 2 tsp oil + for frying
7. Salt
8. Water
Process:
• In a bowl add wheat flour, turmeric powder, red chili powder, coriander powder, black pepper powder, salt and 1 tsp oil. Mix all the ingredients well
• Add water gradually as per requirement and knead a little hard dough like paratha dough. Cover it and let it set for 10 minute
• After 8-10 minutes, pour 1 tsp oil over the dough and knead again. Divide the dough into 16 equal parts. Shape each portion into a ball like ball and press it between the palms to make a doug
• Take a ball and grease it with a drop of oil. This will make it easier to roll out the poori. Place it on the wheel and roll it into a round shape about 3-4 inches in diameter with a rolling pin. Do not roll it too thin or thick otherwise it will not puff up while fryin
• Take out the rest of the balls as wel
• Heat the oil in a wide-mouthed skillet. When the oil is medium hot, put the rolled poori in it. The whole will come to the surface immediately. Press the poori lightly with a spoon or a ladle. This will make it full. To see if the oil is hot enough, put a little bit of flour in the oil and if the dough comes to the surface immediately then the oil is hot enoug
• When the whole is puffed up like a ball and the bottom surface becomes light brown in color, then flip and fry the other side till light golden brown in color. This whole frying process takes at most 30 to 60 second
• Take it out in a plate. Depending on the size of the pan, you can also fry 2-3 pooris at once. Fry the rest of the pooris in the same way. We are preparing hot pooris and serve them with potato curry.s.h.l.g.h.s..
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