1.Wheat flour (atta) 2 cups
2.Water 3/4 cup(depends on the type of flour,add accordingly)
3.Salt 1/2 tsp(as needed)
4.Oil for deep frying
-In a bowl add the flour and salt.
-Now add water little by little and knead to make a non sticky smooth dough.
-Cover and keep for 10 minutes.
-Now make small balls of equal size.
-Roll each ball into 3-inch round shape(don't roll them too thin but into med.thickness)
-Heat oil in a kadai.
-When the oil is hot enough, slowly drop the poori in the oil.
-The oil will start bubbling and the puri will puff and float on top.
-Flip the puri till both sides are done.
-Serve hot with potato bhaji.
*Add enough oil so that the puri is totally immersed in the oil;because if oil is not enough the puris won't puff.
*The oil should also be hot enough to make good puris ,that is ,if less hot pooris won't puff and too much oil will be absorbed; and if too hot it will turn your pooris dark just when you drop them inside the oil and won't cook them properly inside.
*Try using oil instead of flour while rolling the puris so that the oil does not turn dark.
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