Step 1

In a stand mixer bowl or regular mixing bowl, add the ingredients - whole wheat flour, sugar, salt, and oil (1 tbsp).

Step 2

Attach the dough attachment of the stand mixer and start on low speed to mix well and form a crumbly dough.

Step 3

Increase the speed to 4 and using ¼ cup water at a time (total of about ½ to ¾ cup, may vary depending on the flour brand) knead into a stiff dough. Add 1 tbsp oil, increase the speed to 6 and knead it for 1-2 mins.

Step 4

Do not knead into a soft dough since it absorbs more oil and makes poor greasy. This dough has to be stiffer than regular chapati dough.

Step 5

Cover with a wet cloth and let the dough rest for 10 mins before making puri.

Step 6

After resting it should turn a little softer than before but still stiff, knead again to smooth dough.

Step 7

Divide it into 15-16 equal balls. Keep the balls covered with a wet cloth until ready to use to prevent them from drying.

Step 8

Grease the rolling pin and working surface with some oil.

Step 9

Work with one ball at a time, place it on the rolling board and flatten it using your fingers.

Step 10

Add few drops of oil on it, roll it evenly into a circle not too thin and not too thick. It needs to be a bit thick else the puri will not puff up evenly.

Step 11

Use oil instead of flour to roll puris as the flour can make the oil muddy while frying.

Step 12

You can make one poori and fry it immediately or I prefer to make a batch of 3-4 pooris before frying.

Step 13

If you are not frying the poori immediately, place them on a plate (optional you can line with parchment paper), not stacked or overlapped to prevent them from sticking. Keep them covered with a wet cloth to prevent from drying.

Step 14

Heat oil in a wok (Kadai) on medium heat. Test if the oil is ready by adding a small portion of dough. It should sizzle right back up but not brown quickly.

Step 15

Once oil hot, slide the poori. Now you want to make sure that the oil is hot enough for the pooris to fluff up immediately but not too hot to burn them.

Step 16

Press down gently using the back of a slotted spoon. This helps release any trapped air and puff up the poori.

Step 17

Once the poori is puffed, flip it carefully and cook until the other side is golden too.

Step 18

Remove using a slotted spatula to drain off the oil. Transfer onto tissue paper to absorb excess oil.

Step 19

Keep frying the remaining poori in a similar manner. Always check for oil temperature before frying the next puri.

Step 20

Poori is best served fresh and hot. Serve for breakfast or as a meal with your favorite curry or Indian sweet.