Poori Masala | South Indian Breakfast Recipe | How to get perfect fluffy Pooris

Remember the post last week where I said I have not posted a deep-fried recipe in my blog. Well well not anymore, the reason behind doing Poori is my husband. He was craving for some poori's over the weekend and so here I am sharing poori recipe just like the way my mom makes them. 

Pooris are puffed up Indian bread which is deep-fried and served along with mashed potato masala traditionally. Although there are variations of sides at home, Amma used to serve poori with vegetable kurma, Channa masala, Egg curry and I used to even love it with coconut chutney/sugar. But for our breakfast I had served it along with a simple potato masala. 

Making pooris does take time but it requires a good technique  one the recipe is perfect you are sure to get the perfect pooris. So please make sure you read the tips below and then go ahead with the recipe

Recipe - Amma
Makes - 10-12 pooris
Prep & cook time - 30 mins

Ingredients (Refer tips below before doing the recipe)

Whole wheat flour/ atta - 2 cups, extra for dusting
Water - 1/2 cup approx or even less to form dough
Rawa/ sooji - 2 tsp, soaked in little water
Salt - as required
Oil - for deep-frying

Method

• Soak the sooji/rawa in little water to soften, it would take 3-4 minutes. In a wide mixing bowl combine wheat flour, salt and mix well. To this add the softened rawa discarding the water. 
• Start adding little water at a time to form a firm dough, remember it should never be too wet, else the pooris will become really hard. The dough should be bit dry and cover with a lid for 10 mins
• Now knead the dough for 2-3 minutes and start making balls out of them. Now start rolling them using a rolling pin to discs. It should not be too thick or too thin. Once you have rolled all the dough into discs heat oil in a pan and keep it in high flame
• Once the oil is hot add little dough and check if it bounces back to the oil surface within 2 secs then you are sure that the oil is hot and start adding the dics and with your slotted spoon immerse the discs in the oil such that it puffs up equally. Now flip the side and let it fry for 15 secs. Remove from oil and drain in kitchen towel
• Repeat the process for the remaining discs

Serve hot with your favorite curry/ potato masala

Tips 

- Never add too much water while forming the dough, this will result in hard pooris

- You can add 1/4 tsp sugar while forming the dough for pooris to turn brown, I did not do this

- Adding rawa gives a good texture to the pooris

- Make sure you add enough oil to deep fry too less will not make pooris to puff

- You can also do variations by adding shopped methi leaves while forming the dough to get methi pooris