- Sooji (Semolina/ Fine Rava)- 1/2 kg
- Hot Oil- 100 ml. (To Make a Dough)
- Warm Water- To Make a Dough (As required)
- Oil- Frying
In a pan take sooji and hot oil then mix it evenly. Add a little warm water and start kneading your dough. Kneading is very important step to cook perfect poories with smooth texture and crispness. Dough should not be too soft or hard. Sooji absorbs water while kneading and after that too. If dough is too hard then add some more water and continue kneading. poori dough should be elastic and soft. Elasticity helps in rolling the dough without cracking. Let the dough rest for 30 minutes in a covered bowl. After 30 minutes dough should not be too hard or soft. Sooji must be puffed a little, so knead it again.
- Start heating oil in a Kadhai. In the meantime, divide the dough into 2-3 parts and roll a big round and thin chapati (tortilla). Ensure that the chapati is evenly, round and thin. Now use a cookie cutter to cut equal size circles. Using a cookie cutter give even shape and size to the pooris. You can also make small balls and roll them in round or oval shape as shown in the picture below.
- Now remove the dough edges and directly place the small puries into very hot oil and fry them.
- They will puff up quickly as soon as you put them in the oil. Nudge the poories with the help of ladle/spatula. Fry until they are crispy. Depending on your Kadhai or pan's size you can fry multiple poories in a single batch. One side should be a little more darker then the top part of the poori as shown in the picture below. Drain poories and put them on a kitchen towel, so that extra oil can be socked, and continue frying remaining poories by following the same method.
Enjoy them with sour & tangy paani and masala. Make paani poori, dahi poori and enjoy these homemade poories as you want...
Follow the below link for paani recipe for paani poori!!!
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