Poori is deep fried bread and much smaller in size than Roti. Poori is "Pride" of every important occasion in indian household. It is made of wheat flour and Carom seed(Ajwain) is added to increase digestive quotient of it as it is deep fried. Dry Potato curry complements Poori very well but it can be eaten with any gravy curry or sometimes with sweet dish as well. Poori-Halwa specially in Navratri, Poori-Rabdi, Poori -Chana(Kala-Chana), Poori-Choley are some classic combinations.
1.Add all the ingredients together and mix well.
2.Now keep adding water little by little and knead a stiff dough.
3.Make Key Lime size balls and roll them in approximately 3½ inches of diameter.
4.Roll all balls. Now in a deep pan add oil. When it is hot enough start adding Puris one by one
or you can add more than one Puri if you have bigger pan. Fry them from both of the side.
5.When it is golden brown take Puri out of the oil and place it on paper towel to get rid of extra oil.
Serve with dry Potato curry, Chutney, Choley, Rabdi or Mango Pickle.