Poori

In a mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead the dough until it is smooth and pliable. The dough should be firm but not too stiff.

Divide the dough into small lemon-sized balls. Roll each ball into a small disc using a rolling pin, aiming for a thickness of about 1/8 inch.

Heat oil in a deep frying pan over medium-high heat. To check if the oil is ready for frying, drop a small piece of dough into the oil – if it sizzles and rises to the surface, the oil is hot enough.

Carefully slide one rolled out dough disc into the hot oil. Gently press down on the Poori with a slotted spoon to help it puff up. Fry until it puffs up and turns golden brown, then flip and fry the other side until evenly cooked. Remove the Poori from the oil and place it on a paper towel-lined plate to drain excess oil.

Repeat the process with the remaining dough balls, frying one Poori at a time. Serve hot with your favorite side dish, such as potato curry, chana masala, or any other accompaniment of your choice.

Enjoy!