Pooris

11/2 cups all-purpose flour

1/2 sooji(rava)
3 tbsp oil
1 tsp salt
pinch of baking powder
warm water for kneading (you can use buttermilk in it for extra soft pooris!)
oil for deep frying

Sift the flour &rava , add the baking powder, salt and oil.

Gradually add in the butter milk mixed with warm water and knead to a soft dough.

Let it sit for about 20mins, then divide the dough into 10-12 pieces.

Roll each one out to about 4 inches diameter or just roll out into a chapati with the help of knife cut into a four quaters this will definately save your timings... :)

For soft puris proceed as follows:

Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start flickering hot oil over the top of it with a spoon.

Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up.

If the poori turns dark in less than a minute, the oil is too hot.

Reduce the heat of the stove.

Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.

Flip the poori over and cook the other side until golden brown.

For crispy pooris proceed as follows:

After you've rolled out your pooris, make small slits all over them.

This will stop them from puffing up, and they will stay flat and crisp.

Fry them in the oil on both sides until golden and remove.

Drain on paper towels.

Serve hot