Sooji pooris are an excellent ways to prepare quick crispy pooris that are most suitable for making chaat varieties or even as a simple poori with Sabji . These pooris remain fluffed and crunchy for a long time .

Ingredients

1 cup chiroti rava

4 tbsp of whole wheat flour to help bind smoothly

1 tbsp oil

Salt as required

Water to knead the dough

METHOD :

Firstly Take a bowl , add the Sooji / semolina and the wheat flour ,add salt .

Mix dry ingredients well .

Furthermore add water little by little till you mix well bringing all the mixture together ..

Make sure you do not make a tight dough initially as semolina will absorb water and make the dough very firm . So keep the dough initially on the loose side .

Next make a rough loose kind of dough , cover and allow to rest for 30 minutes . Reason being semolina will become lighter as it absorbs water and will be more pliable after resting .

Finally now shale the dough to a smooth firm ball .

Pinch off small balls and roll out each into small discs of preferred size .

Alternatively you can also roll out one big disc and with the help of a cup or cookie cutter , cut out individual small pooris .

Make sure to keep all the rolled out pooris in between cloth or a napkin .

Heat oil , check the temperate , drop the pooris one by one as much as the Kauai can accommodate . Don’t crowd the pan too much . The pooris will sizzle and come up . Flip and cook both sides .

As we are using Sooji to prepare these thick pooris you need to fry them longer in oil .

Drain and store in a air tight container and use them in various recipes that calls for these crispy pooris .

You can also roll them out as small papdis or mini pooris for Dani bat at poori or pani poori .