Poori Recipe / Puri Recipe
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Whole wheat flour / gehun ka atta - 2 cups
  • Carom seeds / ajwain - ½ tsp
  • Turmeric powder / haldi - ¼ tsp
  • Salt - ½ tsp or as per taste
  • Water - ½ to ⅔ cup (for kneading dough)
  • Cooking oil - for deep frying poori
Instructions
  1. Take whole wheat flour / gehun ka atta, carom seeds / ajwain, turmeric powder and salt as per taste.
  2. Mix the ingredients and knead a bit tight dough by adding water in batches.
  3. Cover the dough and keep it aside for 15 to 20 minutes.
  4. Make small dough balls for poori. Keep the size of ball smaller than that of roti.
  5. Apply a drop of oil on both its sides and with a rolling pin, roll it into disc which is neither too thin nor thick.
  6. In a deep, heavy bottom kadhai, heat oil for deep frying poori. Initially heat oil and then lower flame to medium for frying poori.
  7. Add one poori at a time and fry till both its side are golden, puffed and fried well.
  8. Serve hot puffed pooris with potato curry or any veg mix.
Recipe by Indian Cuisine at https://www.indicuisine.com/poori-recipe-how-to-make-crisp-puri-recipe/