- Wheat Flour – 2 cups
- Oil – 2 tbsp(for dough)
- Sooji -5 tbsp
- Water – 3/4 cup
- Oil for deep frying
The moisture in the semolina will add little more wetness to the flour so be creful while adding the water.Knead it well and form a semi tight dough.Sprinkle few drops of oil and cover it with a damp cloth and rest the dough for 30 minutes.Divide the dough into big sized balls(about a large apple size) .Sprinkle some flour on the kitchen top and start rolling the dough ball into a big sized disc shape.I used one round lid to get perfect round shaped poori.
- Use softened sooji rather than using the dry semolina as it binds well with dough and won’t make the pooris rough or hard.
- You could stuff the dough with any vegetable puree to make the pooris more nutrient rich.