2. Heat oil in a skillet over medium heat. It should be smoking hot. Meanwhile, flatten the poori by hand, roll them in flour and drop one by one into the hot oil. They will puff up within a minute. Turn the poori over with a slotted spoon and cook for another 10 seconds.
3. Transfer to a paper towel covered plate to remove excess oil.
- The Poori will be too crisp if you cook them too long or the oil is not hot enough.
- Less water is needed for Poori than for Chapati because they are deep fried in oil. The dough should be thick. If too much water is added to the dough, the Poori will be too oily.
- When frying the Poori, make sure you have enough oil in the pot to allow them to float in the oil. This way they will not stick to the bottom.
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 Tbs oil
canola oil for frying
1. Mix the flours with the salt and oil. Knead well with about a quarter cup of water. After kneading cover the balls with a wet cloth for 10 minutes.
Poori are unleavened bread made with a blend of whole wheat and white flour from South India. The dough is rolled into balls, flattened and then fried in oil until the puff up like balloons. My son was first introduced to poori as a young child and has been a huge fan ever since. As soon as they are ready, with hot steam coming out, he eats them quickly before they deflate. Serve with Potato Masala or Vella Kadala Masala.