by: Lata Anand of khanakhazana.com
This is one of the recipes amongst many basic recipes for beginners on this site.
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2/7/2010 12:21 PM by mamta
add a spoon of semolina{sooji} this will make the pooris non oily and crispy too
8/22/2009 3:01 AM by Divya
Dear Lata, I add abt. 2tb.sp. oil and 1/4 t.sp. salt in atta and give good massage.Let it rest for 15 min.and then make puries and fry it on high so that it will not become oily.Try it.
11/13/2007 3:02 AM by Nadia
I add one cup of fresh yougurt. It makes the poori soft.
10/13/2007 6:19 PM by Karanbir
It will be really helpful if you can also mention how (low, medium or high flame) & for how long the oil for pooris is to be heated (i.e low, medium or high flame) & also while cooking them on what flame should the gas be.
8/26/2006 11:59 AM by Anagha
Try to make the dough hard because if the dough is hard you wont need to dap dry flour while rolling this willl ultimately not turn your frying oil black. Hence you can use it again, which will be as pure as your clea oil
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