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photo by Meetu koli
Simple put the wheat, salt and Ajwain in a large bowl and kneed with water slowly until a uniform texture is achieved.
With the center of your palm make dough balls the size of the your palm
Brush it with some oil and use a belan(roller) to make round chapatti type roties on solid base. Indians use a chakla(roller board) so the size is defined but some just make them to there liking.
In the large pan, add half a liter of oil for deepfrying and bring it to boil.
Once heated, add one poori at a time. It will puff up soon.
Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over.
Serve poori hot with a vegetable curry or sweet dishes like suji ka halwa or Tamatar ki sabji.