Poori

By Hari Ghotra · 40 min

Ingredients

Instructions

1. Put the flour in a bowl and add water little by little, bringing it together with your hands into a dough.
2. Knead with your knuckles, folding as you go, until the dough is soft but not sloppy and comes away from the hand and bowl; if sticky, add a little more flour and keep kneading.
3. Rest the dough for at least 30 minutes.
4. Dust a flat plate with dry flour.
5. Take a tangerine-sized ball of dough, roll it smooth between your palms, then flatten it with your fingers.
6. Flour the dough and roll it out, turning it over and flouring again so it does not stick.
7. When it is about the size of a side plate, pass it between your hands to shake off excess flour.
8. Heat the oil until a small piece of dough sizzles and rises to the top immediately.
9. Slide the poori carefully into the hot oil.
10. When it starts to puff, turn it over with a spoon.
11. After a few seconds, lift the poori out and drain on kitchen paper.

Summarized from Hari Ghotra's video. Watch it for the details.