How to make poori dough

• In a large mixing bowl, add whole wheat flour, salt. Add oil and mix well to incorporate the oil into the flour. Then add water, little at a time, and knead to make a stiff dough. Cover with a clean napkin and set aside to rest for 10-15 minutes.

Methods of rolling the pooris

Method 1

• After the resting time, knead the dough again for another minute. Apply some oil on your palms, divide the dough into small equal balls, about walnut sized. Flatten each between your palms, cover all the flattened dough discs with a kitchen napkin.
• Apply a little oil on your rolling pin and work surface. Place a flattened disc, and roll it out to a diameter of about 4 inches. It should not be too thick nor too thin. Prepare a few more in the same manner, do not stack them, simply lay them next to another. Cover all the rolled out discs with a kitchen napkin.

Method 2

• Divide the dough into 2 parts, roll out one part of dough evenly to a diameter of about 12 inches, use a cutter to make smaller discs. Repeat with the remaining half of the dough. Remember to keep the cut-out pooris covered. Gather the scraps, roll out an cut out few more discs. Use more oil if required to roll out the dough.

Frying the pooris

• Heat oil in a heavy bottomed kadai over medium heat. To test if the oil has reached the right temperature, slide a small piece of dough, it will sink initially, sizzle up in seconds and rise to the surface of the oil. This is the right temperature. If it sits at the bottom of the kadai for too long before rising, the oil is still cold.
• Once the oil has reached the right temperature, gently slide a poori in the hot oil. It will sink, then sizzle and rise up within seconds. Press the poori gently with the back of a ladle, this will help in puffing the poori. Carefully flip and fry the other side, until golden brown. Depending on the size of your kadai, you can fry 2-3 pooris at a time.
• Remove on a plate lined with paper towel to drain of excess oil. If fried at the right temperature, pooris do not absorb much oil. Serve hot with any accompaniment of your choice.