Poori

In a bowl take flour, add salt and mix it. Now add little water and knead smooth and hard dough.
Cover the dough with moist towel or napkin and let it rest for 20 minutes.
After 20 minutes grease your hands with little oil and take half of the dough and knead it again.
Now roll it and make a thick log as shown in video. Divide this dough in 1/2” thick pieces.
Roll these discs and keep them covered in bowl. How same with second half of the dough.
Now take one disc and roll it in small poori shape. And do same with the others. Spread them on towel and cover them with napkin.
In a meanwhile heat oil in kadai or wok. Once oil is ready deep fry these pooris from both side till they get brown spots from both side.

Shilpi’s Quick Tricks

Always knead little hard dough as it becomes little soft once we put it for rest.
If you knead soft dough pooris will absorb lot of oil while frying.
It is very important to roll puri gently and evenly from all the side.
If you cannot roll the pooris you can either dust them with some dry flour or apply little oil on poori and then roll it.
It is very important that oil should be at right temperature when you fry poori. To check the oil, heat the oil. When it is sufficient hot drop small dough ball in oil. If ball rises up in few seconds it means oil is hot enough. Otherwise wait till oil becomes hot before frying the poori.
While frying make sure you press them gently all over with the spatula, this will make poori puff.
Once puri is puffed turn it over and cook it from other side too till it gets brown spots.
Once you fry the pooris, serve them hot, or let them cool down for some time before storing. You can store them between paper towels in air tight container to keep them soft.

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