POORI - DEEP FRIED WHEAT BREAD

Wow, what an awesome start of the day...Off to work and it's raining here.  Is there anyone who doesn't love rains.  As the day progresses, I have many personal errands to run but I stand still now to enjoy the current moment. There is nothing more comforting for me other than sitting on my favorite spot on the couch, looking outside through the balcony, watching rains, with a coffee cup in hand and of course with my favorite melodies playing on background..I was emotionally and physically tired with many things these days and this is kind of soothing relaxation.

The little girl in me find happiness in coming here for blogging.  This is a page where I could pour my random thoughts with no restrictions.  Whenever I sit for blogging, I feel relaxed, calm, creative, my mind is getting sharper...I am sure when I  get old, when I reread my posts, I would recollect and cherish the moments more than my recipes.

Let's move further on to the recipe, Poori, a very popular and lovable dish for Indians.  When I was out for a business trip last time,  I went to an Indian restaurant with one of my good International friend.  He was raising his eyebrows when this dish was served at the table next to us and was inquisitive to know about it.  He asked me if I would be able to make those puffed pooris and curiously asked me about the preparation.  Then I realized I have not posted this dish and when I made the next time, I remembered to capture the pictures for the sake of blogging. 

Poori is made from whole wheat flour, salt, and dough.  Deep fried in oil, needless to say about its calorie count :-).... Some add a tsp of sooji rava to the mixture to make it crispy, but somehow I find my pooris to be crispier and puffy without even adding it, so I never wanted  to add extra item to my preparation.  

INGREDIENTS:

Whole wheat flour - 2 cups

Salt - to taste

Water - 1 cup

Oil for frying 

PREPARATION:

1. In a large bowl, mix whole wheat flour, salt, add water little by little, knead well, and make a smooth dough.  Kneading to smooth dough  is the most important step to have puffed pooris.  Divide the dough into equal lemon-sized balls. 

2.   Take each dough ball, dust some flour to the rolling board, roll the dough into small circular disc.  Similarly make pooris for the remaining dough balls.

3. Heat oil for deep frying.  Drop one poori into the oil, let the poori start raising slowly, once it raises, flip it with a ladle to cook it on the other side.  During cooking on both the sides, gently touch at the corners with a ladle to puff it up.  

4. Take the poori out and similarly deep fry remaining pooris.

5.  Poori is a very versatile dish which can be served with jam, pickle, chutney, sugar or any curry.   I served with the best combination, Potato masala :-).