Poori

🔥 Prep

• Measure 300 g wheat flour into a mixing bowl.
• Add 1 tsp salt to the flour and mix.
• Measure 150 ml water (room temperature) in a measuring cup.
• Pour the water gradually into the flour mixture while stirring.
• Knead the mixture into a smooth, stiff dough (about 5 minutes).
• Cover the dough with a damp cloth and let rest for 10 minutes.
• While dough rests, heat 300 ml oil in a deep frying pan or kadai over medium heat until it reaches ~180°C.

🔥 Cook

• 1. After resting, divide the dough into equal-sized balls (about 8-10 balls, each ~30 g).
• 2. On a lightly floured surface, roll each ball into a thin disc (~3-4 mm thick, ~10 cm diameter) using a rolling pin.
• 3. Slide the rolled disc into the hot oil and press gently with a slotted spoon to encourage puffing.
• 4. Fry for about 15-20 seconds on one side until it puffs up and turns golden, then flip and fry the other side for another 10-15 seconds until crisp and lightly browned.
• 5. Remove the poori with a slotted spoon and drain on paper towels to absorb excess oil.
• 6. Repeat steps 3-5 for the remaining discs, adjusting heat to maintain medium temperature if oil starts to smoke.
• 7. Keep fried pooris warm in a covered container or low oven (low, ~90°C) while finishing the batch.

🔥 Serve

• Serve the pooris hot, straight from the pan.
• Pair with a side of spicy potato masala (aloo bhaji) or vegetable kurma.
• Accompany with lemon wedges and fresh cilantro chutney if desired.
• Enjoy immediately for the best puffed texture.