Poori/Puri Recipe - How to make puffy Poori

Poori is a yummy breakfast recipe that is loved by everyone irrespective of their ages. My mom used to make this for all sunday breakfast. The peas masala that she makes as a side is an ultimate combo. All my school friends love the combination. At times my mom used to prepare this specially for them. After marriage I had not prepared it often, but now since my little one loves it I have started making it frequently. That too a puffy and soft poori is a bit tricky one to prepare. Consistency of the dough, rolling the poori, oil temperature are the key things to be noted down. Now to the recipe!

Ingredients

Wheat flour - 1 cup
Oil - 1 tsp (optional)
Salt - as needed
Warm Water - as needed, 1/3 cup approximately is what I used

Method

1. In a wide boil add the flour, salt and oil and mix well.  Add warm water little by little and knead to a soft dough. The dough should be little stiffer than the chapati dough, but not too stiff. Knead the dough well for few mins, this makes the dough smooth and soft. Do not allow the dough to sit for a long time as we do for chapati. Start making balls and roll them immediately
2. Divide the dough into small equal portions and make balls out of it. Roll them evenly into circles. Do not roll them too thin, else the pooris will not puff up. Keep the rolled dough in a paper or plate without overlapping and keep covered
3. Meanwhile heat oil for deep frying. Check the temperature of oil, put a small piece of dough. It should rise immediately, that's the correct temperature. Now start making poori's.
4. Drop the rolled dough gently by sliding on the sides of the pan, after a second, press it with a slotted ladle. It will puff up, now flip it to the other side and allow to cook for few seconds. Remove and lower the flame till u drop the next poori .Drain in a tissue paper. Keep the flame in medium high and repeat the same for remaining pooris. If you feel the oil temperature is too high, switch off the flame for few seconds and turn it on.