Poori

1. Combine Flours

Combine the whole-wheat flour and all-purpose white flour in a bowl. This blend of flours will give your pooris the perfect balance of texture and flavor.

2. Mix Dough

Pour the 1.5 tablespoons of vegetable oil over your flour mixture. Slowly add up to 0.5 cup of water, mixing as you go. Knead the mixture for about 7 to 8 minutes until the dough is smooth and elastic.

3. Rest Dough

Form the dough into a ball and cover it with a damp cloth. Let it rest for at least 1.5 to 3 hours. If prepping in advance, refrigerate the dough for up to 24 hours by covering it with plastic wrap or aluminum foil.

4. Heat Oil

Heat enough oil in a karhai, wok, or deep skillet so that it’s about 2 to 3 inches deep. It should take about 10 minutes to get smoking hot.

5. Prepare Dough Balls

Knead the dough briefly again and divide it into 14 small balls. Keep the balls covered with a damp cloth to prevent them from drying out.

6. Roll Out Pooris

Flatten each ball slightly, dust it with finely ground whole-wheat flour, and roll it out to a circle of about 3.5 to 4 inches in diameter.

7. Fry Pooris

Test the oil by dropping in a small piece of dough. If it sinks, rises, and starts to sizzle within a few seconds, the oil is ready. Carefully slide a poori into the hot oil. Cook each side for about 30 seconds, using a slotted spoon to flip it.

8. Drain and Serve

Remove the pooris from the oil and drain them on paper towels. Serve them immediately for the best taste and texture.