WHISKAFFAIR'S
Mix whole wheat flour, granulated sugar, salt, and fine semolina (sooji) in a large mixing bowl or a parat (a large, wide, and shallow Indian utensil).
Add water little by little and knead to make a stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.
Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Knead the puri dough again for a minute until it is smooth and then divide it into 14-16 equal size pieces. Roll each piece to make a smooth ball and press it gently in between your palms.
Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle using a rolling pin. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and keep the rest covered with a kitchen cloth.
Heat 4-5 cups of oil in a pan over high heat until the temperature of the oil is very high. We need very hot oil to fry the poories. If they are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.
Heat 4-5 cups of oil in a pan over high heat until the temperature of the oil is very high. We need very hot oil to fry the poories. If they are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.