Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med (probably about 6 inch in diameter).
Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.
The thing I appreciate the most from this recipe is the tip about not rolling he dough too thin. it was perfect! Thank you!
Thank you so much :) --DK
When you write a comment like this, I cannot help but love you back :) --DK
That's interesting use of poori. Never heard of this combo before. I am glad to know it worked out great :) --DK
Adding oil to the dough you mean? If yes, its optional. --DK
Sesame oil, Grapeseed Oil, Organic Canola --DK
You can pair with channa masala, potato masala which are classic combos. Aloo choley is another wonderful combo with puri along with halwa --DK
Pooris do taste awesome on their own too, isnt it? :) I used to just eat them right out of the fryer..:) I am glad to hear your feedback. Thank you :) --DK
How much oil varies depending on the size of your deep fryer. But generally you would need enough oil to let the poori be completly submerged without really touching the bottom for too long. Also make sure you leave some space on top of the wok/deep fryer, so that the poori can rise on top. You don't want an oil spill over either. --DK
I have used the same in the recipe --DK
You can use this Halwa recipe:http://chefinyou.com/2011/01/sooji-suji-halwa/ and this channa recipe: http://chefinyou.com/2008/11/punjabi-choley-or-channa-masala/ along with the pooris :)
No Ranjeeta. I did not. I just used room temperature water --DK
I have used both Pillsburry and Golden Temple. I prefer the latter