The moment you hear "poori" , it reminds you of oil! :) But today, I bring you oil-less poori's. There is no trick or whatsoever, but a slight difference in the dough preparation for poori and chapathi.
Here are a few tips for making a good poori dough :
- When you knead the poori dough, add water little by little and make sure its not too soft.
- Always prepare the dough a few minutes before you intend to make pooris. (Keeping it for longer time means the dough would absorb more water which would cause the poori's to absorb more oil while frying!!!)
Ingredients:
Wheat flour 2-3 cups
Water
Salt
Oil
Method:
Flame: Medium
Time:30 min
- Take the wheat flour in a large bowl ,add salt and knead the flour by adding water in small quantities.(Try not to make the dough too soggy.)
- Now, keep a frying pan, and pour oil in it. Heat the oil..
- Meanwhile, make small balls of the dough and start rolling into small circles of approx. 3 inches in diameter.(Unlike for chapathi,make sure you do not roll them too thin.)
- Place this poori into the hot oil and fry.(Keep pressing the poori gently while its frying, it would swell fully then.)
- Flip it when you see one side turning into a light brown color and fry the other side too.
- Remove the poori and keep it on a tissue paper or old newspaper :).(It would absorb any excess oil.)
Happy Cooking!
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