Today is the second day of Blogging Marathon#18. I am posting under Indian Basics. For this week I will be posting about different types of dough used for making flat breads. Poori is a very famous breakfast in Tamilnadu. The hotels will serve hot and puffy pooris with potato masal and the combination is very classic. Getting puffy pooris depends on various factors. As pooris are deep fried, it is very important that it does not taste oily. Unlike the chapathi dough, poori dough must be used immediately to get perfect pooris.
Makes 8 pooris:
Maida/ Wheat Flour/ a combination of both flours-1cup
Oil-For Deep Frying