POORI

Ingredients:
1)wheat flour - 2 cups
2)pinch of semolina/sooji
3)water as required
4)salt as required
5)oil for frying

Method:
1) Mix the wheat flour,semolina and salt.
2) Knead by adding water little by little to make a hard dough. Knead for atleast 30 minutes.
3) Cover and rest the dough for atleast 20 minutes by using a wet cloth.
4) Take a small dough and make a lemon sized ball. Roll the ball to evenly thick circular shape.
5) Heat oil and deep fry all the pooris.
6) When frying pooris, press the bubble applying pressure on that all round so that poori get
puffed equally on all sides.
7) Flip to the other side. when it become golden brown remove the poori.
8) Make pooris as close as to the serving time otherwise the pooris go flat.
9) Serve with poori masal and coconut chutney.

Note:
1)The dough should be hard than chapathi dough.
2) semolina/sooji is added to keep the poori puff for sometime.