If I were to ask my Australian friend who has been in India for the last 3 yrs, to define a Poori, she would immediately say - ' a hot, fluffy, ball of flour, deep fried in hot oil!!' and the very sound of it would probably give a heart attack to all my 'on diet' friends who have been gorging on them since their childhood and suddenly realized what a sin it was. But, it is a sin that we should definitely indulge in but I agree, in moderation. Probably, four times in a week - would that be 'in moderation'??
So, here is a what you need to do:
5 cups of flour(Maida) or wheat flour(Atta)
6 Tbsp of Oil
1 Tsp of Salt
2 Tbsp of Yogurt(optional)
Water
Put the flour in a bowl and add the salt and 1 Tbsp of Oil. Now, add water at a time and start mixing the flour using your hand. add the yogurt(optional) to make the flour soft. Keep a tab on the water as this will define the composition and consistency of the flour. keep on kneading till you form the dough. Add another Tbsp of Oil on the dough and knead it for another 4 to 5 mins. Once you see that the dough is ready with no particles remaining in the bowl, cover it with a damp cloth and keep it in the refrigerator for 15-20mins. After this time, take the bowl out and make small (golf sized) balls of the dough, with your hand. Roll these balls with your hand to make round and smooth balls.
Now, take a rolling pin and 1 (golf:)) ball in one hand and press it slightly in the center. Keep it on the rolling board and using the rolling pin, roll it into a circle of 4-5" diameter. If the dough tends to stick, add some hot oil from the frying pan(just a few drops). Btw, it is a good idea to put the frying pan on the gas and add the remaining oil to heat. Once the dough balls have been rolled into pooris, fry them one after another in the hot oil. Keep the flame in moderation or the pooris will get burnt! Press the sides of the poori while frying or you may also scrap oil (from the pan) on the body of the poori and see the poori puff up like a fluffy ball. Turn it over using a spatula and fry the other side. Take out the poori and drain the oil using a tissue paper. Serve it hot with Brinjal Fry or Aloo (Batata) Sabji
So, here is a what you need to do:
5 cups of flour(Maida) or wheat flour(Atta)
6 Tbsp of Oil
1 Tsp of Salt
2 Tbsp of Yogurt(optional)
Water
Put the flour in a bowl and add the salt and 1 Tbsp of Oil. Now, add water at a time and start mixing the flour using your hand. add the yogurt(optional) to make the flour soft. Keep a tab on the water as this will define the composition and consistency of the flour. keep on kneading till you form the dough. Add another Tbsp of Oil on the dough and knead it for another 4 to 5 mins. Once you see that the dough is ready with no particles remaining in the bowl, cover it with a damp cloth and keep it in the refrigerator for 15-20mins. After this time, take the bowl out and make small (golf sized) balls of the dough, with your hand. Roll these balls with your hand to make round and smooth balls.
Now, take a rolling pin and 1 (golf:)) ball in one hand and press it slightly in the center. Keep it on the rolling board and using the rolling pin, roll it into a circle of 4-5" diameter. If the dough tends to stick, add some hot oil from the frying pan(just a few drops). Btw, it is a good idea to put the frying pan on the gas and add the remaining oil to heat. Once the dough balls have been rolled into pooris, fry them one after another in the hot oil. Keep the flame in moderation or the pooris will get burnt! Press the sides of the poori while frying or you may also scrap oil (from the pan) on the body of the poori and see the poori puff up like a fluffy ball. Turn it over using a spatula and fry the other side. Take out the poori and drain the oil using a tissue paper. Serve it hot with Brinjal Fry or Aloo (Batata) Sabji
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