- 500g whole-wheat flour (atta)
- ½ tsp carom seeds (optional)
- ½ tsp salt (optional)
- Oil for deep frying
Making the Poori
- Put the flour in a bowl and add a little water at a time bring the flour together with your hands to make dough.
- Start to knead the dough using your knuckles, folding it over as you go. The dough should come together and come away from your hand and the bowl. If it is sticky add a little more flour and continue to knead. The dough should be soft but not sloppy. Set to one side for at least half an hour before making the roti.
- Put some dry atta on a flat plate for dusting.
- Heat up the thava on the lowest setting, flour your hands and take a tangerine sized ball of dough.
- Roll the dough in the palms of your hands creating a smooth ball.
- Flatten it using your fingers then holding the dough in one hand rotate it round and flatten out with the other. Flour again and begin to roll out.
- Turn it over, flour and roll again, try not to let it stick. When it is about the size of a sideplate pick it up and pass from one hand the other as if you are clapping. This evens it out and removes the excess flour.
- Ensure the oil in your fryer is hot. Check this by dropping in a little of the dough. If it sizzles and rises to the top immediately then its ready.
- Carefully slide the roti into the hot oil.
- It will start to sizzle and bubble. Once its fluffed up very carefully turn it over using a spoon.
- After a few seconds sieve the poori out and place on some kitchen roll