Friday, April 11, 2008



SERVES:3-4 people


Wheat flour-----------3/4 cup of standard measuring cup

Salt-------------------- as required

Water----------------- as required

Oil---------------------for deep frying


1.Take 3/4 cups of wheat flour and add salt.

2.Mix properly with enough water needed to make a dough just like you make for chapati but must be tough rather than soft

3.Pour about 1 tsp of oil and knead and let stand for 15 mins aside covered.

4.Now knead the dough for 5 mins.Make small balls of required size.

5.Roll out either using a rolling pin or poori presser adding oil and spread them on a layered newspaper/cover.

6..Heat oil for frying in a wide pan and Drop a small amount of dough into oil to test.

7.If the oil is hot enough place one after another and Press the poori firmly in oil to make it raise/fluff out.

8.Transfer to a tissue bottom vessel to absorb excess oil..Serve hot with any curry.

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