How to Make Pooris (puffed Indian Bread)
Thin disks deep-fried crisp, pooris are an epicurean delight. Master the art of making the perfect poori (puffed Indian bread).
What you will need
The size of a poori is smaller than a chapati, so it is simpler to form a symmetrical, even circle out of its dough.
Getting a poori to puff up is easier than getting a chapati to puff up.
You need to be careful of splashing hot oil.
You need to be mindful of the calories.
Whole wheat flour (atta) – 2 cups
Salt – a pinch
Carom seeds (ajwain) – 1 teaspoon (optional)
Water – 3/4 cups or so (to knead)
Oil – 2-inch deep in a kadhai (pan) for frying + a tablespoon for rolling