Puri
- 1 cup wheat flour (atta)
- 1/3 teaspoon Simba Mbili tumeric powder
- ½ teapoon Simba Mbili red chilli
- ½ teaspoon Simba Mbili dhana jeera powder
- 2 teaspoons oil + for deep frying
- Salt to taste
- Water
- Take wheat flour, turmeric powder, red chilli powder, dhana jeera powder, salt and 1-teaspoon oil in a large bowl. Mix all the ingredients.
- Slowly pour water in small quantities in the center. Mix flour with water and make the dough. Best dough is prepared when the water and flour mixture is mixed by moving hand in a spiral direction from the center of the bowl to the outer edges. Pour water as required and knead until a little stiff (like paratha dough) and smooth non-sticky dough is formed. Cover the dough and rest it for 10 minutes.
- After 8-10 minutes, pour 1-teaspoon oil over the dough and knead it again for a minute. Divide it into 16 equal parts. Take each part and give it a round shape like ball. Flatten it a little by pressing it between your palms.
- Take one ball and slightly grease it with a drop of oil. Place it on a roti making board and roll it out into a circular shape having approx 3-4 inch diameter (oil will prevent the dough sticking to the roti making board). Do not roll it out very thin or thick, otherwise poori will not puff up when frying.
- Repeat the process for remaining dough balls
- Heat cooking oil in kadai over medium flame. When it is sufficiently hot for deep-frying, proceed to the next step. You can check whether oil is hot enough or not for deep-frying by dropping a small amount of dough in it. If it immediately comes to the surface, the oil is sufficiently hot. Carefully slide the rolled circle in oil and it should immediately come to the surface. Gently press it with a spatula.
- When it swells like a ball and the bottom surface turns light brown, flip it and cook another side until it turns light brown. This entire deep-frying process should not take more than 30 to 60 seconds.
- Drain and transfer it to a plate. Based on the size of frying pan, you can deep fry up to 2-3 puris at a time. Deep fry remaining puris
- Serve hot with curries
