A good poori puffs up like a balloon, stays crisp at the edges and doesn't leave oil on your fingers. Three things decide it: a stiff dough, even rolling, and oil at the right heat.
Cold-pressed groundnut oil is the traditional frying oil of western India. It handles high heat and tastes clean, so the pooris taste of wheat, not oil.
Method
- 1
Mix the atta, semolina, salt and ajwain (crushed between your palms). Rub in 1 tsp oil.
- 2
Add water a little at a time and knead a firm, smooth dough, stiffer than chapati dough. Cover and rest for 15 minutes.
- 3
Divide into 16 small balls. Roll each into an even 4-inch disc, slightly thicker than a chapati. Use a drop of oil instead of dry flour so the oil stays clean.
- 4
Heat the oil in a deep kadhai. It's ready when a pinch of dough dropped in rises to the top within 2 seconds.
- 5
Slide in one poori and press it gently with a slotted spoon so it puffs. Flip once and fry until pale golden.
- 6
Lift it out, let the excess oil drip back, and drain on a steel rack or sieve rather than paper so the base stays crisp.
Tips
- If pooris come out oily, the oil isn't hot enough or the dough is too soft.
- If they don't puff, the disc is uneven or has a hole. Roll evenly and don't use dry flour.
- Serve with aloo sabzi made with turmeric and red chilli.
