Instructions

1. In a large bowl, combine the whole wheat flour and salt.
2. Gradually add water while kneading the mixture. The dough should be firm and smooth. Add more water if required, but be careful not to make it too sticky.
3. Once the dough is well-kneaded, cover it with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to relax and makes the dough easier to roll out.
4. Divide the rested dough into small, equal-sized balls. Each ball should be about the size of a golf ball.
5. Take one ball at a time, and using a rolling pin, roll it into a small, round disc. Repeat with the remaining balls.
6. Heat oil in a deep frying pan over medium heat. The oil is ready when a small piece of dough dropped into the oil sizzles and rises to the top.
7. Gently slide the rolled-out poori into the hot oil. Press gently with a slotted spoon; this will help the poori to puff up.
8. Fry until the poori puffs up and turns a golden brown color.
9. Remove the puffed poori with a slotted spoon and drain on paper towels to remove excess oil.
10. Serve your hot, crispy Poori with a side of curry or bhaji for a truly authentic Indian meal!