Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 500 | Grams | Flour, Wheat - (Atta) | Knead the dough |
| A | Little | Salt | Knead the dough |
| Half | Liter | Cooking Oil | For frying |
Method
# Knead the dough well with water and salt to taste.
#Roll on a wooden board or clean wooden table the dough into thin chapattis.
#Cut with a round cutter (remove the base of a round flat tin with the tin opener - to make your "cutter") into small circles.
#The dough left over from the cutting, can be again rolled and used for cutting more pooris.
#In a deep frying pan warm well plenty of ghee, put pooris and fry on both sides. #When one side is fried, turn to the other.
In a deep frying pan warm well plenty of ghee, put Pooris and fry on both sides. When one side is fried, turn to the other.
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