- ghee(to add to the flour) 1 tbsp
- wholemeal flour(wheat) 500 gm
- ghee to cook
Add salt, ghee and water(gradually) to knead the flour into a soft dough. Shape the dough into 12-14 similar sized balls, after 15 minutes. Roll out the balls on a floured surface to make thick circles. Melt ghee in a saucepan and fry the poori
one at a time until it turns golden brown; turn to brown the other side also. Serve hot, with potato curry.
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