Poori

Ingredients

• 300 Grams Maida flour (all-purpose flour)
• 1 Teaspoon Salt
• 1 Tablespoon Butter or sesame oil
• as needed Water, coconut milk, or milk

Instructions

1. 1) To make poori, we can use maida (all-purpose flour). It can also be mixed half maida and half wheat flour. 2) To make the poori dough soft, you can knead in a little butter or a little warmed oil. 3) The poori dough can be kneaded with just water. It can also be kneaded with milk or thick coconut milk. 4) After kneading the poori dough, cover it with a damp cloth and let it rest for 60 minutes; when fried, the poori will be soft.
2. Sift the maida into a bowl, add salt and butter, and rub together well until combined. Then add water, knead, and set aside. After 30 minutes, roll the poori dough into rounds and deep-fry in oil or Dalda in a pan. To knead 500 ml of maida to the right poori-dough consistency, you will need about 4 ounces (100 ml) of water.