Poori is a popular Indian fried bread which we occasionally make for breakfast at home. As it is fried we try to make it less, but it is still a favorite. Poori is generally served with a side dish like poori masala or chana masala. In Maharashtra, we used to eat it along with Shrikhand or Aamras which is also a delicious combination.

Ingredients

• 2 cup whole wheat flour /atta
• 1 tsp ghee
• water
• salt
• oil for frying

Method

Mix the atta with salt and ghee. The slowly add water a little at a time and knead well to form dough.

The dough should not be too soft, but a bit stiff and tight. Keep the dough aside to rest for about 15 minutes.

Divide the dough into small pieces. Take one small piece and roll into small circles.

Heat oil in a kadai / deep frying pan.

When it is hot, put a small bit of dough into it. If it rises steadily then the oil is hot enough to fry pooris.

Put one circle into the oil and press down gently with the ladle. The poori should puff up.

Fry the poori till golden brown. Then take out of the pan and drain the excess oil on tissue paper.

Serve hot with poori masala.

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