Poori is a deep fried wheat balls with its attractive golden brown colour and irresistible appearance.
Take a cup of wheat flour in a bowl and add a pinch of salt in it and sprinkle some water and knead the dough.
If you want crispy poori, add a tea spoon of rava or semolina in it.
Or if you prepare it for little kids or for old people you better add a tablespoon of cooked raw rice {pacharisi sadham} in it for extra softness.
Knead it softly and after doing so, just cover it up with a soft muslin cloth for some time.
Take the chakla Belan (roller pin)and wipe it with a clean cloth.
Besides, take the poori dough and make small even size balls out of it.
Let the size be that of a small lemon.
Take a ball and place it on the `chakla` and using the `poori roller`, just roll it into circles, approximately in the size of your palm or slightly bigger than that.
Similarly, roll the other balls and place it in a plate without touching each other, and close it with a muslin cloth in order to prevent them from getting dry.
Just ensure that the circles are neither too thick nor too thin. Let it be moderate so that it retains enough moisture to get puffed up while frying.
Place a kadai in the stove and pour the required amount of cooking oil in it and keep it in high flame.
Once it is heated, just drop a circular piece in it and let it cook for a minute.
Adjust the flame into medium mode if it is too hot.
Besides, you will see the poori slightly puffing up on the top, and will get golden brown in seconds on one side.
Now you flip to the other side and let it get brown too.
In the same way, cook the other pooris one by one.
Place the cooked pooris on a plate over a paper towel to absorb excess oil.
As much as possible, serve `poori` while it is hot because its entire taste lies in its `balloon like puff`.
Serve it hot with Dhal batti churma or kadai paneer accompanied with chilled chaas (butter milk).
Relish this tiffin with the North Indian special Aam chunda (Gujarati raw mango sweet pickle) a famous accompaniment for roti, poori and rice.