- 2 Cups Wheat Flour (Choose a good quality brand of Indian wheat flour like Pilsbury. Two cups would be enough to make 16 pooris)
- 1 teaspoon Salt
- 2 tablespoon Ghee (for mixing in the dough. Can be replaced with cooking oil.)
- 3 Cups Cooking Oil (for deep frying)
- 3/4 Cup Water (to make a stiff dough)
- 2 tablespoon Semolina Flour (to give that crispy texture to the pooris)
- 2 tablespoon Yogurt (any kind will do. Low-fat, full-fat, Greek...your choice.)
- Carom Seeds or Ajwain (just a pinch or two for flavour and digestibility. They resemble cumin seeds but have a more intense flavour.)
- Make the poori dough - Take the wheat flour, semolina, salt, carom seeds, ghee and yogurt in a deep bowl and mix with a spoon. Add a few tablespoons of water and mix with your hands. Keep adding water, little by little, and knead until you get a stiff dough.
- Make balls and flatten into discs - Break off small portions from the dough and shape into lemon-sized balls. With the help of a rolling pin, shape the dough balls into flat discs.
- Deep fry the discs in oil - Take around 2-3 cups cooking oil in a wok or karahi and heat it to a medium-hot temperature. Slide in the discs one by one and let them rise to the top. As they rise, press with the back of a wide slotted spoon and they will puff up. Flip them over once with the spoon and let them turn golden brown (a few seconds). Remove the pooris from the oil onto a sheet of absorbent kitchen paper.
- TIPS FOR MAKING THE PERFECT PUFFY POORIS - Add water sparingly while making the dough. The dough should be stiff but not so much that you find it difficult to roll it out.
- The discs should be neither too thick nor thin. If they're either, they won't puff up. Don't knead the dough too much or rest it for too long before frying. The pooris will absorb more oil if the dough is kneaded beyond a point. Apply a little oil to the dough balls with your fingers if you find that they are sticking to the surface while you roll them out. Don't use too much flour to make this task easier as the flour will burn when the discs are fried.
- Cover the discs with a damp cloth until ready to fry. Check the temperature of the oil before sliding in the discs. It should be hot but NOT super burning hot (should be slightly below smoking point or the point when it starts giving off fumes). If the oil is not hot enough, the pooris won't puff up. If it's too hot, they will burn!