Follow the Basic Chappathi dough recipe to prepare the dough, but always remember to lessen the amount of water you use for kneading the dough. The dough for Poories should be stiffer than the dough for chappathies / parathas.
If there is more moisture in the dough, the dough will take in more oil to evaporate the moisture content. The result is that your poories will look oily.
Another point is that you can make poories as soon as you knead the dough. Even if you keep it aside for half an hour or so it wouldn't matter. Just see that the dough does not become moist.
While rolling the Poories, spread in a polythene sheet, better would be a newspaper or a kitchen towel which will absorb extra moisture. Do not stack one on top of the other.
The most important point to remember while frying the poories is to maintain the temperature of the oil used for frying. It should neither become smoking hot nor very low. As soon as you put in the rolled Poori in to the hot oil, it should puff up with in 10 seconds. Do not let it get darker in colour.
As soon as you put the Poori in oil, press it lightly in to the oil, it will puff up at once. Flip it carefully and slowly press the edges so that they get cooked and crispy.
Remove and leave it on th Kitchen towel or the strainer to drain out the extra oil.
Serve poories hot with Potato Masala.
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