Servings : 10-12 pooris
Awesome to have with halvas or kheer or khara bateta…whatever you prefer having them with! This recipe can be adapted to make soft pooris or crispy ones.
- 1 1/2 cup all-purpose flour
- 1/2 cup atta flour
- 2 tbsp. yoghurt
- 3 tbsp. oil
- 1 tsp. salt
- pinch of baking powder
- warm water for kneading (you can add a bit of milk in it for extra soft pooris)
- oil for deep frying
Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.
For soft pooris:
Heat your oil, make sure it’s quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
Flip the poori over and cook the other side until golden brown.
For crispy pooris:
After you’ve rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.
Drain on paper towels and serve!