1. Make athe dough with flour salt sooji and water and knead to make a tight dough
2. Cover with a cloth for 15 min to rest
3. Knead the dough again and divide the dough in equal samm round balls
4. Roll it as shown
5. Deep fry in hot oil and press with a spoon to puff the poori
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
2 tsp oil
Salt
20g Soogi (semolina)
100ml water
225g wheat flour
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