A Perfect Poori Must Be Crisp, Flaky, Puffy & It Won't Break Till You Break | Breakfast Poori Recipe
1 1/2 cups whole wheat flour
3 tbsp semolina
1/2 tsp salt
1/2 tsp oil
1/2 cup to 3/4 cup water or add as required Oil for deep frying
In a large bowl, add whole wheat flour, semolina, salt, and mix well.
Add 1/2 tsp oil and water mix well until stiff and tight forms. (Add little water at a time).
Cover and rest the dough for 10 minutes.
After 10 minutes, knead the dough for 2 minutes.
Divide the dough into small lemon sized balls and press between your palms.
Now prepare the work surface by applying little oil or dust with a little flour.
Place the dough and roll the dough evenly into a circle using a rolling pin.
Cover the rolled pooris with a kitchen towel.
Heat oil in a deep frying pan; when the oil is sufficiently hot, then slide one poori at a time.
Fry and gently press the poori down with the slotted spoon.
Flip the poori when it's puffed up and fry until golden brown.
Serve poori hot with a vegetable curry or non-vegetarian curries.