Ingredients :

 Refined flour – 1 cup
 Wheat flour – 1 cup
 Salt – ½ tsp
 Oil – 2 tbsp
 Water – 8 tbsp
 Oil – for deep frying


Method :

 Sift the flour and salt into a large mixing bowl. Add the 2 tbsp oil, then add
sufficient water to make semi-tough dough.
 Tip the dough onto a lightly floured surface and knead for 8-10 minutes until smooth.
 Place in an oiled bowl and cover with oiled clear film. Leave for 30 minutes.
 Place the dough onto the floured surface. Divide into 12 equal pieces. Keeping the rest of the dough covered, roll one piece into a 5 " round.
 Repeat with the remaining dough.
 Stack the pooris, layered between clean film to keep them moist.
 Pour the oil in a big deep frying pan. Heat the oil .
 Now lift one poori and gently slide them through the sides of the pan into the oil (be careful not to dip your fingers); it will sink but will then return to the surface and begin to sizzle.
 Gently press the poori into the oil. It will puff up. Turn the poori over after a few seconds and allow it to cook for a further 20-30 seconds.

                                             

 Remove the poori from the pan and pat dry with kitchen paper.
 Serve warm.