Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.
Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.
Knead the wheatflour mix by adding water little by little until a stiff dough forms.
Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.
Cover the discs with a damp cloth.
Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.
Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.
The dough should be stiff and not loose. Also, there's no need to over-knead it.
If you want to make vegan pooris, replace the ghee with cooking oil and skip the yogurt.
If you don't have semolina flour and carom seeds, don't worry. Make the pooris with wheatflour, salt, oil and water only. You will still get very good-tasting pooris.
Don't stack the pooris on top of each other if you want them to remain puffy!
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