Wednesday, April 11, 2012



 Ingredients :

 Wheat flour -  2 cups

Salt - to taste

Rava - 1 tbs

Sugar - 1 tsp

Water to knead

Oil - for frying

Method : 

                               In a pan add all ingredients without oil knead a tight  dough. 

                 Do not add excess water because the pooris will absorb too much of oil. 


         You've got the dough to the right consistency, add 2 tbs  of oil  and continue to knead. 

                  The dough will become  soft texture . Cover it  with a damp cloth  and 

                                                 keep  in the refrigerator for 20 minutes.

                               Remove from the refrigerator and divide the dough into

                                    lemon size balls and roll it  between your hands 

                                              till they are smooth and without  cracks. 

                                          Roll  all the  pooris and deep fry  one at a time, 

                                  pressing very gently on each side with a slotted spoon. 

                                                    This will help the Poori to puff up. 

                                          Fry  the first side till golden then turn over and 

                                                      fry the same way on the other side. 

                                                           Drain the pooris from the oil

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