Deep Fry the Poori in Hot Oil
Pinch and press a peice of atta dough to about the size of a dime and drop into the oil to test to see if it is ready. It should sizzle and rize up to the surface almost immediately when the oil is hot enough to deep fry the poori.
Carefully slip the 4"-5" rounds into the hot oil taking care that it does not splash:
- If the oil is the correct temperature the poori will rise to the surface and begin to puff up.
- Turn the over with a slotted spoon and crisp both sides until golden.
- Remove and place the crisp poori in a strainer over a bowl to drain off any excess oil.
- Place the drained poori in a tray lined with paper towels to absorb oil.
