Bajra Poori (Puri)

I don't do poori's that regular these days. These days having poori / puri is an treat as it is deep fried. My kids love the maida poori. I have started doing Bajra poori for last one year.. however never got a chance to post it.  Here you go with the recipe

Bajra Flour - 1/4 Cup
Whole Wheat Flour - 1/4 Cup
Salt A Pinch
Oil (I Used Sunflower Oil) For deep Frying


Take a medium size bowl mix together the flours and salt. Make a palable dough by adding water little by little. Water amount will vary depends on the flour and moisture. For me it took about 1/4 and 2 tablespoon of water. Dough has to be stiff similar to normal poori. Leave it aside for 15-20 mins
Take a small lemon size ball or about 10-12 small sized ball. Roll each ball into thin circles.
In deep kada add oil for deep fry and turn the flame to low or medium. 

To check the readiness of oil add a small piece of dough to the hot oil and it should fry and float on top. When oil is ready add one piece of rolled out dough at a time. Gently press the poori with the back of the ladle when it start to float up and it would puff up. Flip it over and leave it for few seconds; drain out the oil from poori and place it on a kitchen towel to absorb excess oil. 

Repeat the same process for the remaining pooris. Serve it hot with your favorite Gravy / Chutneys.