Ingredients:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup water (approximately)
• Vegetable oil for deep frying

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, add the whole wheat flour and salt. Mix them together.
   • Add 1 tablespoon of vegetable oil and combine it with the flour.

2. Add Water:

   • Gradually add water, a little at a time, and knead the mixture to form a smooth, firm, and non-sticky dough. The amount of water needed may vary, so add it slowly until the right consistency is achieved. The dough should be soft but not too wet.

3. Rest the Dough:

   • Once the dough is ready, cover it with a clean kitchen towel or plastic wrap and let it rest for about 20-30 minutes. This resting time allows the dough to become more pliable and easier to work with.

4. Divide the Dough:

   • After resting, divide the dough into small, lemon-sized balls.

5. Roll Out the Pooris:

   • Take one of the dough balls and roll it between your palms to make a smooth ball.
   • Use a rolling pin to flatten the ball into a circular disc. Roll it out into a small, round shape, about 4-5 inches in diameter. The size can vary based on your preference.

6. Heat Oil for Frying:

   • In a deep frying pan, heat enough vegetable oil for deep frying over medium-high heat. The oil should be hot but not smoking.

7. Fry the Pooris:

   • Carefully slide one rolled-out dough disc into the hot oil. Press it gently with a slotted spoon to help it puff up. It should puff up within a few seconds. If it doesn't, check the oil temperature; it might not be hot enough.

8. Fry Until Golden:

   • Fry the Poori until it puffs up and turns golden brown on both sides. This usually takes only about 30 seconds to a minute per side.

9. Drain and Serve:

   • Once the Poori is golden brown, use a slotted spoon to remove it from the oil. Let any excess oil drip off and place it on a plate lined with paper towels to absorb any remaining oil.

10. Repeat:

    • Continue rolling, frying, and draining the Pooris with the remaining dough balls.

11. Serve:

    • Serve the hot and puffed Pooris immediately with your choice of side dishes. They are commonly served with potato curry (aloo masala), chana masala, or other accompaniments.

Enjoy your freshly made, hot Pooris!