Poori

Poori is fried Indian flat bread.The one most liked by all age groups  from kids to elders.Breakfast ordered at restaurants like masala dosa,idli vada and poori are quite popular.
I do this quite often and whenever I do this I did not want the layers of the poori to stick to each other.When eaten fresh I'd not feel that the layers are getting attached to each other but after a while I couldn't eat it without the poori getting thicker.This time did some research over the internet and found out that by adding sooji/ semolina makes the poori not only slightly crispy but also the layers of the poori do not get stick with each other even after hours of  making poori.Making use of sooji in poori was the idea taken from vahrevah.com.

Ingredients,
Wheat flour - 2 cups
Sooji - 2  tablespoons
Oil - 1/2 tablespoon
Salt- 1/4 teaspoon
Water- enough to knead into dough

1. Take wheat flour and add sooji,oil and salt.
2. Add water slowly and knead it into stiff dough.
3. Keep this in a closed container for 15 minutes.
4. Divide the dough into small parts.
5. Roll out each part in round shapes,slightly thicker.
6. Heat oil  in pot.Once hot put the flame on medium.
7. Deep fry them in oil.Slightly push the poori in oil so that it can puff up while frying pooris.
8. Serve hot with Saagu.

To the wheat flour mix sooji,salt and oil.

Knead it into stiff dough with water.Cover it and

let it sit for 15 minutes.

Divide the dough into small parts.Flatten with your fingers

Pour flour on the counter top and 

Roll it flat with equal thickness all around.

Deep fry it in oil on both the sides on medium flame

.You can slightly push the poori in hot oil so 

that the poori can puff up nicely.Put the fried poori 

on a paper towel to absorb all the extra oil.