Pooris

Ingedients:

Makes about a dozen pooris

Wheat flour/atta - 2 cups
Salt - 1 tsp
Warm water - approx. 1 cup
Oil - to deep fry



Method:

1. Mix salt into the atta and make a thick dough (than used for

chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but

mostly when I make this for dinner, I don't get time to do this

and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a

pin, making sure the thickness is even. Only then the pooris

will puff out when frying.

4. Deep fry in the oil till turning over until both sides are

golden brown.