Poori-Indian Puffed bread

Poori is an Indian puffed  bread made from whole wheat flour.This is probably every kids favorite breakfast item in India.This is also served as an appetizer in Indian Weddings.The common accompaniment to Poori is the Chole Curry or Potato Curry.

Preparation time	25 minutes
Serves	12 Poori
Serving Size	2 Poori
Calories Per Serving	Approximately 189 per serving
Difficulty	Medium

Ingredients:

1 cup whole wheat flour

pinch of salt

2 tablespoon oil

little less than 1/2 cup water

oil for deep frying

Procedure:

1.In a bowl sift the flour and salt.

2.Add 1/2 tablespoon oil and mix and then add the water slowly and knead the mixture to a dough. Take the remaining half tablespoon oil and knead the dough well. Set aside covered for 15 minutes

3.Divide the dough to 12 portions and make smooth round balls.

4.Dust your surface with flour and roll the balls to 3 inch diameter circles.Dust off excess flour.

5.Heat the oil to 375 degrees F or on high heat, do not let your oil smoke. Gently drop each puri into the oil and gently keep tapping the surface of the puri until it rises up, about half a minute.

6. Flip and let it cook on the other side. The surface will be light golden browned, that is when each side is cooked. Repeat for all the rolled out puris and transfer onto a paper towel to absorb excess oil and serve.

Tips:

Do not add excess water to the puri dough or they will absorb too much oil while frying,it will take between 1/3 cup to less than 1/2 cup water for 1 cup of flour.

Tapping the puris after dropping them in will help the puri puff up.

Make sure the pan you use for frying is wide enough, Puris require atleast 1 inch space all around the kadai for them to properly puff up.

Kneading the dough well develops gluten in the flour which makes the puri elastic and prevents it from  forming holes while frying.

If the puri is turning brown too quickly before puffing, turn down the heat for a few seconds and adjust as per the browning time.

Serve with Chole Curry

A teaspoon of fine sooji can be added for the Puris to hold shape for a longer time.