For the Pooris
2 cups wheat flour
3 Tbsp oil
Pinch of salt
3/4 - 1 cup water
Oil for deep frying
Combine flour, salt and oil. Add water a quarter cup at a time and mix to form a stiff dough. You can use a food processor or do this by hand.
Cover with a wet cloth or paper towel and set aside for 15 minutes.
Divide the dough to make 22-24 dough balls.
Roll out each ball into a poori or mini tortilla.
Place on a lightly floured plate so they don't stick together.
Heat oil in a wok. When oil is hot, fry the pooris until they puff up and turn light brown. Remove with a slotted spoon and drain on a plate lined with paper towels.
If you have company, one person can do the deep frying while the other rolls out the pooris. Otherwise, roll a few at a time, heat the oil, fry the pooris and switch off heat until you roll out a few more. Repeat process.
Makes 24 pooris – 4 generous servings of 6 pooris each.
Notes - If you are not used to rolling out the circles, make 12 dough balls and roll out a larger shape for each. Use a round cookie cutter or ring mould to cut uniform round pooris. This will ensure all your pooris are of the same size.
Special Note: Apply uniform pressure while rolling out the pooris. The thickness of the rolled out flatbread should be the same in the center and at the edges. This will ensure they puff up when deep fried.