Poori and potato masala is one of the best breakfasts you can find in south Indian hotels and restaurants. Dough prepared for poori is similar to chapathi prepared with whole wheat flour but the rolled dough is deep fried to make soft and puffy pooris. Some restaurants add some refined flour to give crispiness even after the poori is cold. Poori tastes excellent with the traditional potato masala prepared in south Indian restaurants. Try this poori recipe and Enjoy Cooking!!!
Wheat flour 450 gm
Salt to taste
Water to mix
Oil for deep frying
1. Mix wheat flour and salt well.
2. Add water slowly to the flour and mix well to make a soft dough.
3. Add 15 to 20 ml of oil to the dough and knead well to make it more soft.
4. Divide dough into equal portions.
5. Roll out each portion to 6 inch diameter.
6. Heat oil in a big kadai. Deep fry the rolled dough till golden brown. Change the sides while frying to get even colour in both the sides of the poori.
7. Serve Hot with potato masala.
Note: Mix wheat flour and maida in a combination of 60:40 to make restaurant style crispy pooris.