Wheat Poori
Who doesn't like pooris? The crispy fluffy delight is especially all kids' favorite. But no one likes it if it's thick or very oily or soft. So, here we are to learn how to make the best crispy fluffy ones which don't leave oil and mainly are made only with whole wheat. Most people think that maida is necessary to make it fluffy. Surprise! Surprise! We can make the best ones with just wheat flour.
Number of servings - 10 to 15 (depending on size)
Preparation time - 5 mins
Cooking Time - 10 mins
Oil - 1/2 cup
More oil for frying
Salt
2. Add 1/4 cup of oil first and mix it with flour. Then take a little flour in hand and press it between your palms to check if the dough remains intact (holds together).
3. If it doesn't remain intact, add some more oil and keep checking until the dough holds together even without water. This is a very important step which will ensure poori won't leave oil after frying.
4. Now add water bit by bit. As we have added more oil, we don't need lot of water to knead.
5. Knead into a slightly hard dough such that no extra flour is needed while rolling. When you touch the dough, it shouldn't stick to your finger. After kneading, hands should be clean with no dough sticking.
6. Now, take sufficient amount of oil in a wok or a pan for frying. Taking sufficient amount is important for the pooris to swell.
7. Another important thing is to heat the oil well. If it is less hot, pooris won't be fluffy and soft, they will turn to be rough. Oil should be piping hot when you fry.
8. Divide the dough in equal parts and roll each part ensuring there is equal thickness. The rolled dough should not be very thin or thick.
9. Add in oil and gently submerge the poori in oil fully, it will swell. As soon as it swells, turn to the other side and quickly remove it from oil, drain on a kitchen towel and keep aside.
Tips:
All important tips are already included. :)
Number of servings - 10 to 15 (depending on size)
Preparation time - 5 mins
Cooking Time - 10 mins
Ingredients
Wheat flour - 1 bowlOil - 1/2 cup
More oil for frying
Salt
Steps for preparation
1. Take wheat flour in a bowl or plate whichever is comfortable for kneading and add salt to it.2. Add 1/4 cup of oil first and mix it with flour. Then take a little flour in hand and press it between your palms to check if the dough remains intact (holds together).
3. If it doesn't remain intact, add some more oil and keep checking until the dough holds together even without water. This is a very important step which will ensure poori won't leave oil after frying.
4. Now add water bit by bit. As we have added more oil, we don't need lot of water to knead.
5. Knead into a slightly hard dough such that no extra flour is needed while rolling. When you touch the dough, it shouldn't stick to your finger. After kneading, hands should be clean with no dough sticking.
6. Now, take sufficient amount of oil in a wok or a pan for frying. Taking sufficient amount is important for the pooris to swell.
7. Another important thing is to heat the oil well. If it is less hot, pooris won't be fluffy and soft, they will turn to be rough. Oil should be piping hot when you fry.
8. Divide the dough in equal parts and roll each part ensuring there is equal thickness. The rolled dough should not be very thin or thick.
9. Add in oil and gently submerge the poori in oil fully, it will swell. As soon as it swells, turn to the other side and quickly remove it from oil, drain on a kitchen towel and keep aside.
Tips:
All important tips are already included. :)
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