3 cups whole wheat flour or atta
1 tsp melted ghee or oil (optional)
as required water
oil for deep frying
Sieve the whole wheat flour with salt.
Add melted ghee or oil.
Add little water at a time and knead well to form a dough.
The dough should not be soft but a little stiff and tight.
Divide the dough into small or medium pieces – about 12-14.
Make into medium sized or slightly small balls and roll out into small circles.
Heat oil in a deep frying pan or kadai.
When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
Turn over when puffed up and fry the poori till golden brown.
Prepared, tried and tested by: Robin Singh