Instructions

• In a large, shallow bowl combine the 2 cups whole wheat flour (atta), 2 teaspoons semolina (sooji or rava, fine), and ½ teaspoon salt. Mix to distribute evenly.
• Add 1 teaspoon oil and rub it into the flour mixture with your fingertips until the mixture looks slightly crumbly.
• Gradually add the warm water (start with the ¾ cup listed, you may need a little more) and work the mixture with your hands until it forms a firm, smooth dough that is not sticky. Add only enough water to bring the dough together.
• Cover the dough with a kitchen towel and let it rest for 10 minutes (you may rest up to 1 hour if needed).
• While the dough rests, heat enough oil in a sturdy skillet so the oil comes about halfway up the sides. Heat over medium–high until the oil reaches about 350°F, or test by dropping a very small piece of dough into the oil — it should sizzle and turn golden in about 1 minute. If it browns much faster the oil is too hot; if it takes much longer the oil needs to be hotter.
• After resting, pinch off dough and roll each piece into a ball about the size of a golf ball. Place the balls on a plate and cover with the kitchen towel to keep them from drying out.
• Lightly grease a cool, clean work surface (or a small plate) and your palm with a little of the extra oil (use oil at room temperature). Place one dough ball on the greased surface, flatten slightly with your palm, then roll it out with a rolling pin to a circular disc about 1/8 inch thick (similar to a flour tortilla).
• Carefully slide the rolled poori into the hot oil. Immediately press it gently with a metal spatula or a spider for a few seconds to submerge it, then stop pressing so it can puff up.
• Use a spoon or small ladle to pour hot oil from the pan over the top of the poori to help it puff. Let it cook until the underside is golden (about 1–2 minutes), then flip and cook the other side about 1 minute until golden and cooked through.
• Remove the poori with a slotted spoon or spider and transfer to a paper towel–lined plate to drain. Keep cooked pooris covered with a towel if you want to keep them warm.
• Repeat steps 7–10 with the remaining dough balls, keeping an eye on oil temperature and adjusting heat to maintain roughly the same frying temperature. Serve pooris immediately.