Poori/Puri

Description

My first success in getting a puffed puri. Have been trying different recipes heard from Mom, MIL, Paati and Internet but did not get satisfied with the results. Yesterday, to my surprise, I got nice puffed poori. I see only the tips for puri in our site forum but not a recipe. So thought of sharing the info here as it might be helpful for someone till we get one from Mullai or other experienced members. I was not prepared to post the recipe, so please bear with the photos. my camera is not good to shoot at night.

Ingredients
¾ cup	Water (approximately)
2 cup	Wheat flour
1 tsp	Salt (or to taste)
2 cup	Oil for deep frying
¼ cup	Oil for kneading and shaping (approximately)
1 tsp	Rava/sooji

Instructions

Add salt and rava to the wheat flour.
Note: 3/4 cup water is an approximate measurement, dont use all the water at once.
Add water little by little and knead the dough till you can combine all the flour into a bit stiff dough. Dont make a soft dough like we do for chappathi. Add little oil and make a nice round dough. Now you should be able to knead the dough without any flour sticking to your hand and there should not be any break on the outer side.
keep the dough in a covered bowl for 20min.
When you see the dough now, it should be a bit soft by absorbing all the water and oil.
Press and knead the dough again for couple of minutes (you should be able to roll the dough and press the dough easily)
Take oil in a cup and rub in your palms and make small balls from the dough. If you are not going to shape it immediately, put them under a damp cloth or kitchen towel, this helps it from becoming dry (taken this note from Mullai's parotta recipe)
Only when you are ready to fry the pooris, knead the small balls to a nice round shape by applying only oil on both sides of the ball. Dont use any flour (maida or wheat flour) during the shaping process.
You will get puffed pooris only when the shaped dough is not dry. so please make a note of it.

Heat oil in a pan
Drop the shaped dough into the oil. Once the first bubble comes up, gently tap on the top of the shaped dough so that puffing continues all over the dough. Flip onto the other side and fry till you see the golden brown color on both sides.

puffed poori