Author: OqZeCAtVhv0
Pooris can be eaten with just about any Desi dish, but are particularly good at breakfast. An essential component of Halwa Poori Cholay.
  • 1 cup of flour (plain, wholemeal, chapati atta…)
  • ⅓ cup water
  • Vegetable oil for frying
  1. Place the flour in a bowl and add the water. Mix to make a soft dough.
  2. Knead the dough for 2 minutes, cover, and leave to rest for about 15 minutes.
  3. Split the dough into 4 pieces. Roll to a firm ball, press into a disc and roll out to a thin circle.
  4. Shallow fry in medium-hot (~140°C) oil for about 20 seconds each side. Drain and serve.
Calories: 154 Fat: 5.0 Sugar: 0.1 Fiber: 0.8 Protein: 3.2 Cholesterol: 0.0
Titli's Tips
If your poori turn out crispy and puff up like balloons it is because your oil is too hot.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/poori