Classic deep-fried whole wheat bread, puffed and golden brown, commonly served with aloo bhaji or chana masala.
Prep: 30 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine 10 cups of whole wheat flour with 2 teaspoons of salt and 2 tablespoons of oil. Mix well.
Gradually add 4-5 cups of water, little by little, and knead into a smooth, semi-stiff dough. Cover and let it rest for 15 minutes.
Divide the dough into 40 equal portions and roll each portion into a small ball.
Roll out each ball into a small circle (about 4-5 inches in diameter) using a rolling pin. Ensure the edges are slightly thinner than the center.
Heat oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
Carefully slide one rolled poori into the hot oil. Gently press it with a slotted spoon to help it puff up.
Fry until golden brown on both sides (about 1-2 minutes per poori). Remove and drain on paper towels.
Repeat the process for the remaining pooris. Serve hot with curry or chutney.