• Cheyenne

Poori


Ingredients

2 cups atta

1 tbsp oil

2 tsp salt

¾ cups water (or more as needed)

Oil for frying

Directions

  1. Add atta (whole wheat flour), oil, and salt to large bowl. Use hands to mix oil into the flour until mixture is crumbly and no big droplets of oil are seen

  2. Slowly add water and use hands to slowly knead. More or less water may be required just depending on the day, so its important to pay close attention to how the dough is coming together. You don’t want your dough too dry, but you also should add so much water it becomes sticky. This part takes a little practice

  3. Once dough comes together, knead it for about 5 minutes, or until it becomes quite smooth. Cover and set aside to rest for about 30 minutes

  4. While dough is resting, heat about 2-3 inches of oil in a pot. Test if oil is hot enough by adding a small piece of dough. If it floats to the top with bubbles then oil is ready

  5. After dough has rested, break dough in half and roll one portion into a log (this is just to make it easier). Break away about a golf ball size piece and roll into thick, but flat disk. Place some oil on your rolling surface and on top of the dough. Carefully use rolling pin to roll into about a 5” circle.

  6. Place rolled dough into oil, one at a time. Use slotted spoon to carefully dunk dough into the oil. It should almost immediately puff up. Once underside is golden, flip and cook other side

  7. Place on paper towel to drain excess oil. Best served with aloo curry or chole