Wheat flour or Atta – 3 cups
Water – 1 cup
Salt to taste
Oil for frying.
Take a bowl with the atta. Shift with salt and mix well. Add water little by little and knead well till you get a stiff dough. The stiffness is to make sure pooris don’t consume more oil and not much flour is required to dust it while we roll them out.
Let it sit for 10 mins, divide into equal size (as a lemon). Press down with flour and roll it out. You should not use too much pressure as it will make the dough stick to the board and will get a dent. Roll out all the ones that are required to be fried.
Heat oil in kadai, check if its really hot. This can be done either by dropping a small piece of dough or by keeping our hands over the kadai. If you feel hot waves coming out, then it means its hot enough. Just take care not to keep it too close.
Lift the poori and dab off excess flour if any sticking to the poori. If it has extra flour, oil gets mixed with flour. Then slide it gently into the oil. When you slide it from one edge, oil will not splash. Gently press the poori with the slotted spoon, this way it will get cooked evenly and it will rise. Then immediately roll over the other side. Cooking this side will take few seconds more as this is the thicker side.
When its done, just keep it resting on the kadai side so that excess oil will drain away. Remove on to a kitchen towel.
Serve with Channa!