Poori is most commonly served at breakfast. It is a favorite dish of all age groups equally. The most famous accompaniments are potato masala and chana masala. It also goes well with radish – chana dal roast, peanut chutney, saagu, potato – tomato fry, chicken masala, green chicken, chicken curry and mutton kheema curry.
Whole Wheat Flour – 2 cups
Salt – as per taste
Water – 1/2 cup + as needed
Oil: for deep frying poori
1. Heat oil in a heavy bottom wok for deep frying poori.
2. Keep aside about a fistful of flour for dusting. Mix the remaining flour, salt and 2 tablespoons of oil (optional) in a bowl. Combine well.
3. Add water little at a time and make slightly stiff and smooth dough. Leave the dough covered for 15 minutes. (Do not allow the dough to sit for too long as it will absorb lot of oil.)
4. Knead well and make equal sized balls. Dust the rolling board with little flour and roll the balls into circles (neither too thin nor too thick) with rolling pin.
5. Do not use too much flour for dusting as it will leave a burnt residue in the oil. Spread all the rolled out pooris on a newspaper.
6. Once oil is piping hot, drop the rolled pooris one at a time. Slightly press the poori with a slotted ladle. This will help the poori to be fluffy. Turn the poori to other side and fry till golden brown.
7. Remove from oil and place on the absorbent paper to remove excess oil. Repeat the process till all the pooris are done. Serve hot with curry of your choice.