To make poori, first take a large plate (parat) and mix flour, semolina, and salt together. Use water to knead the dough slightly firmer than regular roti dough. Once kneaded, cover the dough with a cloth and let it rest for 10 minutes. After 10 minutes, mix the dough again to make it smooth.
Now, take a small portion of dough and roll it into a small, round ball. Using a rolling pin, roll it into a small, round poori on a flat surface (chakla).
Next, take a frying pan (kadhai) and heat enough oil for frying the pooris. Once the oil is hot, carefully drop the poori into the oil. Using a slotted spoon (kachchi), lightly press down on the poori to make it puff up. Once it’s golden and crispy, remove it from the oil and place it on a tissue paper to absorb excess oil.
Serve the hot, crispy pooris with dal for a delicious meal.
Add a Comment