Poori recipe

                             When we travel in early morning through south indian highway roads, you can see a person in each hotel,preparing hot hot poori's,these poori 's attract the customer a lot. When i was a kid,when i go to village, i used to see poori's are stacked up in a glass shelf in hotels,it tempts me.Those days, poori's are prepared only during festival occasions.But nowadays ,we used to prepare it whenever we like to have. When i tried poori first time, it came out as crispy roti. Slowly only now, i can able to make puffy poori and also the puffiness longs for some more minutes( Earlier,the poori get flatten up after some times).

Ingredients :

Wheat flour - 1 1/2 cup
Fine rava - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Sugar - 1 tsp
Warm water - 1/4 cup.

Recipe:

      Take all the dry ingredients and mix with warm water. Knead a little hard dough than chappathi. After kneading ,coat the dough with oil and cover with damp cloth and rest for 15 minutes.
      Take the dough and knead for some more minutes and make small small balls . Take oil in wide deep kadai and heat oil in medium heat.Roll the dough with even thickness.Roll four or five poori and slowly drop one in oil, using spatula slowly press center of the poori,so that the poori puffs up. Once the bottom side is cooked and slightly changed color, turn upside down and cook till other side too cooked well.Remove the poori's from oil and transfer to a plate lined with paper towel. Serve poori with traditional potato masala or with channa masala.

Note :

* Sugar is added to poori mix because it gives slight brown color to the poori.
* Rava  is added to make the poori to stay puffy longer.
* Little bit of maida can also be added while mixing dough.