Prep Time: Under 15 mins
Cook Time: 2 to 2.5 mins for a poori
Yields 15 small pooris
Allergy Info: Vegan, Soy free, Nut free
Serving Suggestions: carrot and peas kuruma, potato bhaji, Channa Masala, Mixed Vegetable Kuruma
If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.
In a large mixing bowl, add the flour, sugar and salt and combine well.
Add the curd to the flour and combine.
Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.