Hot and fluffy pooris are a rage for breakfast in South India. Pair it with a yummy potato curry or chickpea curry, you're replenished!

1½ cups wheat flour/atta
½ cup maida
1½ tsp ghee
Salt, as required

Water, as required

Mix the wheat flour, maida, salt and ghee
Add water a little at a time and make a smooth dough
Roll the dough on a smooth, clean surface to make it soft and firm
Keep it closed for 20 minutes
After 20 minutes, take the dough and flatten it out to a large form
With a cutter or steel lid, cut out small pooris
Peel off the extra dough and what remains are perfectly round pooris ready to be fried
You can flatten out the extra dough again to make more pooris
Heat oil in a pan and deep fry the small pooris

Gently splash the oil on to the poori, which helps it become fluffy.

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