Step 1

Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large mixing bowl.

Step 2

Add water (approx ¾ cup) little by little and knead to make a stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.

Step 3

Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.

Step 4

Knead the dough again for a minute until it is smooth and then divide it into 14-16 equal size pieces. Roll each piece to make a smooth ball and press it gently in between your palms.

Step 5

Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and keep the rest covered with a kitchen cloth.

Step 6

Heat 4-5 cups of oil for frying the poori in a pan over high heat. You need very hot oil to fry the poori. If the poori are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.

Step 7

To check if the oil is hot enough, drop a small ball of dough into it. If it rises immediately, it means the oil is hot enough to fry the puri. If the ball does not rise immediately, then heat the oil for some more time.

Step 8

If you have a candy thermometer, you can use it to measure the right temperature of the oil. It should be 360°F-380°F (180°C-190°C).

Step 9

Slide a rolled poori from the side of the pan gently in the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side as well until nicely browned (10-15 seconds).

Step 10

Drain it on a plate lined with a paper towel. Fry all the rolled poori in the same manner.

Step 11

Once the rolled poories are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.