Crispy Poori

 Poori can be served  with aloo sabji, chole, kofta, halwa along with raita. Poori Sabji is one of the all time favourite festival or special occassion dish. Poori Halwa is distributed as prasad during pooja. Poori Sabji can be used as holiday brunch or in a proper meal.Here I am sharing my special favourite Crispy Poori Recipe.

Ingredients: Serving for 4

1. Wheat flour : 2 cups
2. Rice flour : 1 cup
3. Bread Crumbs : 1/2 cup 
4. Milk : 1 glass
5. Salt : 1 tsp
6. Oil : 4 tsp for mixing in flour, For frying - as per requirement
   

Method of Preparation:

1. Take wheat flour, rice flour, bread crumbs, salt and oil in a large bowl.
2. Mix all ingredients properly so that whole mixture becomes like crumb texture.
3. Knead it with the help of milk and make tight dough.
   
4. Cover it with wet clothe and leave it for 20 minutes.
5. Divide whole dough into 12 - 13 small portion
6. Make a round shape of all small portion of dough.
   
7. Add some oil to small portion of dough and roll it in circular shape with the help of rolling pin. It will flatten out. If you have never done rolling earlier, you should be careful that rolling is uniform in all directions so that same thickness of Poori is there.
   
8. Repeat above step 6 and 7 with all other small portion of dough
9. Now take a frying pan, Add oil for frying poori and heat it on high flame.
10. When oil is hot add rolled poori in frying pan and move it slowly in circular motion with help of spoon or ladle.
    
11. When it turns in fluffy then turn it other side and cook till light brown.
12. Take it out and put it on kichen towel to absorb the excess oil.
    
13. Repeat same process with other rolled pooris
14. Serve it hot with your favourite sabji or curry or chhole or kofta.

Tips

1. Dough should be tight otherwise the pooris will absorb more oil.
2. Semolina (Rawa or Suji) can be used in place of rice flour, if rice flour is not available.
3. This poori tastes great with Aloo tamatar gravi sabji.