2 cups wheat flour
½ cup water
1/4 tsp salt
Oil for deep frying


  • Take 2 cups of wheat flour, add salt and slowly add water to knead it into a tough dough.
  • Divide the dough into small round balls ( just the size of small lemon).
  • Roll out into small round size.
  • Add oil in a deep pan.  Wait till the oil is hot. It should not be smoking hot or the poori will burn.
  • You can check by adding a small piece of dough into the oil.
  • If the dough pops up immediately without getting brown immediately then it is the perfect time to fry the poori.  Fry the poori’s in batches and remove it.
  • The secret to a perfect poori and reduce oil amount is to make the poori as soon as the dough is rolled out. Also do not stack the poori after rolling out.
  • Have it with Egg masala / Potato bhaji / Chole.

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