I prepared my dough in the Nutril mill artiste. You can prepare it with any stand mixer or knead it by hand also. If you are using the stand mixer, follow the instructions accordingly. Add the wheat flour, all-purpose flour, salt, sugar, semolina, and oil.
I first added ½ cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis. Overall I used 1.25 cups of water.
After kneading, remove the dough from the mixer bowl and gently knead and smoothen it.
Divide the prepared dough into equal parts and roll them into smooth balls. I got about 18 balls.
Roll the poori & Heat the oil
On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin or too thick. Parallelly you can heat the oil for frying the poori over medium heat.
Fry the poori
Test the oil temperature by dropping a small piece of the dough, and if it rises immediately, then the oil is ready. Gently drop the rolled poori into the hot oil. Let it sizzle for few seconds, and slowly the poori will puff up. You can gently press the poori with the back of the slotted spoon so that it puffs up evenly.
Once it is fully puffed, carefully flip the poori and cook it turns light golden brown. Do not overcook the poori; it will become crisp and hard.
Remove the poori from the oil and place it on tissue paper or parchment paper to drain the excess oil. Similarly, fry the remaining pooris. Serve the poori hot with a side dish of your choice like potato masala, kurma, or chutney.
Notes
The water measure differs depending upon the flour quality and variety. So add as required. The dough should be firm and tight. For this recipe, I use Khazana organic wheat flour and Organic choice all-purpose flour. (Not sponsored)
I get help from my family when preparing poori. I usually roll, and my husband does the frying part. You can roll all the balls and then start frying and make sure you cover the rolled poori. Alternatively, you can roll and fry in batches. In that case, make sure the oil temperature is correct and adjust the heat accordingly.
This measure yields about 15 to 18 pooris depending on how you divide the dough.
I have provided all the other tips above; please refer to the tips section for the same.