Ingredients :
Wheat Flour - 1/4 Kg
Suji/Semolins - 2 Tsp(optional)
Salt - 2 Tsp
Oil - 2 Tsp
For Paste :
Matar / Peas(soaked) - 1 Cup
Ginger - 2 inch
Green chily - 5
Cumin seeds - 1/2 Tsp
Coriander - 1 bunch
Preparation Method :
1. Make a fine paste of the above ingredients.
2. Take a Bowl into wheat flour now add salt, suji, 2 Tsp of Oil, and Paste. Mix well after add required water like Poori dough.
3, Knead with your palms apply oil to your palms and then divide equal sized balls. Keep aside.
4. Take one ball and dust the rolling board with flour and roll the ball into a small medium thick disc.
5. When the oil is hot, carefully drop this into the oil and deep fry on both sides.
6. Using a jolted ladle take out the puffed poori draining the excess oil.
* Serve with Aloo curry it is very Tasty.
Notes :
Always remind that the oil is very hot. else pooris will not puff.
If the pooris while rolling has any hole in it it will not puff.
Adding Suji or semolina poori will be crispy.
Adding Oil in dough pooris will be very soft.
