Poori

   Ingredients          
   
   Wheat flour 250 grams
   Maida (all purpose flour) 3 tsp
   Chiroti rava (Soji) 2 tsp
   Salt to taste
   Yoghurt/Curds 2 tsp
   Oil for dough (hot) 2 to 3 tsp
   Rice flour 2 tsp
   Oil for deep frying 

 
Procedure

• Mix all the above ingredients except rice flour and oil for frying. Add water little by little and make soft dough.
• Cover it and keep it in the refrigerator for 10 to 15 minutes.
• Take it out, add rice floor and knead well.
• Take a small ball of dough. Roll it into 3-4 inch circle with medium thickness. (Don't make it too thin, else it will come out too crispy.) Roll 5-6 pooris before starting frying. Don't roll all the pooris at once as they will start drying and not puff while frying.
• Heat oil for deep frying. To check oil is hot enough, drop a small piece of dough into oil. It should fry up immediately and come to the surface. 
• Add a rolled poori to the frying pan. Press the top of the poori with a skimmer so that the poori puffs up with steam.
• Turn over and cook till both sides are light brown. Remove it and place it on a paper napkin to absorb excess oil. 
• Serve hot with vegetable kurma.