What you need:

3 cups all purpose flour
Salt to taste
4 tbsp Canola oil
2 tbsp semolina
Water for kneading
Large wok with lots of oil for deep frying

How To:

  1. In a large bowl mix all purpose flour, salt, canola oil and semolina.
  2. Add enough water to form a nice smooth dough.
  3. Oil your hands and form the dough into a ball.
  4. Cover the ball and set aside for half an hour in the refrigerator.
  5. Take the dough out and form small balls (makes around 18-20 depending on the size).
  6. Using a rolling pin and some flour, form round pooris. They should be slightly on the thick side. If you roll them out too thin, then they will become too hard after frying.
  7. Heat up the oil and test it with a tiny ball of dough. If it comes right up, then the oil is ready for frying.
  8. Using a slotted spoon, fry one poori at a time.  Using one hand, place the poori in the hot oil and use the slotted spoon to press on it gently so that it puffs up. 
  9. Turn the poori over so that the other side can cook too.
  10. Once it’s golden brown, it can be drained and taken out on a platter lined with paper towel.
  11. Serve immediately while they are hot!


ENJOY