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Ingredients
Wheat flour - 3 cups
Salt - to taste
Milk - 3 tbsp
METHOD
Mix in the wheat flour with salt, milk and water and knead well and make the dough.
Make slightly smaller than lemon sized balls. Roll them using a rolling pin (approx rolled out size 4" dia) , using
some flour to make sure the chappathis dont stick to the rolling plate. Make sure the edges are not rolled out very thin,
otherwise the pooris wont puff up.
In a kadai/round bottomed vessel, heat oil (enough oil for deep frying) and fry the pooris one at a time. They should
puff up and rise. Make sure to drain the oil out before removing from kadai.
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