1.5 cups atta (durum wheat flour)
1/2 tsp salt
1/2 tsp ajwain (carom seeds,optional)
1/2 cup - 3/4 cup water
1/4 cup canola oil (required while rolling the dough)
Oil for deep-frying
Method
In a 'paraat' or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1–2 minutes to make a stiff dough.
The dough for poori has to be more firm so add lesser quantity of water.
Once kneaded, there is no need to rest the dough.Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
Pour 1/4 cup canola oil in a small bowl. Set about 2 inches of canola oil for deep frying to heat up in a kadhai or a wide skillet.
Start with 1 ball at a time, dip the ball in bowl of oil
flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3" or 4" circle, about 1/8 thick.
When you are rolling, you could slather some oil if dough sticks. It takes practice to get the shape.
Even if you don’t get perfect rounds its okay, doesn't affect the taste.
When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color.
If the dough rises slowly or remains at the bottom,wait for the oil to heat up.
Once the oil is hot, fry rolled up rolled dough one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up)
until puffed and golden brown, about 30 seconds to 1 minute. Transfer the fried poori to paper towels to drain. Serve hot.
