Puffed up Puris

Hubby and kids all love puri with sooji halwa, and I make it often for them. But for some reason, though the puris always puffed up, they didn't remain puffed up for too long. This time, I tried a different recipe, and they stayed puffed up long after I finished clicking the picture too!

3 Cups- Wheat Flour
2 tbsp sooji

1/2 tsp – Ajwain (Carrom Seeds)

1/2 tsp- kalonji seeds

1 tsp salt

1 tbsp oil for the dough

Oil for deep frying

Method 
Mix the wheat flour, sooji, ajwain, kalonji and salt well. Make a depression in the centre, pour in the oil, and mix well. Once well incorporated, knead to a dough, by constantly adding warm water. Do not add more water than necessary. The dough should be non sticky and smooth.
Rest the dough for half an hour.
Make balls of the dough and roll them out into small rounds of 4-5 inches diameter.
When you are nearly done, heat oil in a Kadhai till it is very hot. To test the oil, put a small flattened piece of the dough in the oil and if it immediately rises up the oil is ready.***
Put one rolled out poori into the oil and lightly press it with a spatula so that it swells up.
Now flip it over and once both sides are golden brown, take out the poori. Drain on kitchen napkins, and serve hot.

 

***- The oil needs to be hot, but not smoking hot. Do not let the temperature fall, because that only makes the puri absorb more oil. Keep testing the oil with small pieces of dough, if necessary.