Thursday, 12 January 2012


1 cup Whole Wheat Flour
As required Salt
2 cup Refined Oil for deep frying

Sieve the flour along with the salt in a basin.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into pooris.
Heat the oil in a kadai.
Add the pooris and fry them until they puff up and are golden brown in colour.