Wheat Flour – 4 cups
Water – 2 cups or as required
Salt – to taste
Sugar – 1 tbsp
Semolina / Rawai – 4 tbsp
Mix all the ingredients together except cooking oil and knead well to get soft dough. Do not add more water to the dough to make it too soft since poori will soak more water while cooking. So it is good if dough is little hard.
Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris. Spread all the rolled out pooris in a cloth or a large plate and do not stack one above the other since it will stick to each other.
Heat oil in a deep pan. The oil should be of perfect temperature to get perfect pooris. The oil should be one stage before the oil starts to smoke. Slide a poori dough slowly in hot oil. If the poori rises immediately, then the oil is in right temperature to cook. Press the poori slightly with a ladle in the oil to puff up the poori. Turn it to other side once it puffs up. When the other side also cooked well, remove it from oil and drain the excess oil and serve to eat.
Onion – 4 (finely chop it lengthwise)
Green Chillies – 3 (finely chopped)
Gram Flour – 8 to 10 tbsp
Mustard Seeds – 1 tbsp
Bengal Gram – 1 tbsp (optional)
Curry Leaves - few
Salt – to taste
Mix gram flour, salt and enough water and mix it well without forming any lumps. The mixed paste should be too watery. It should be in the dosa batter consistency.
Heat oil in a pan and sauté it with mustard seeds, bengal gram and curry leaves. Add lengthwise chopped onions and green chilly and sauté it well until the onion becomes too soft. Add gram flour mix to it now and let it to cook in a simmer flame. The masala should attain a thick gravy consistency. Taste of this onion masala will be really delicious.
Serve this onion masala with hot poori.
Side Dish: Poori, Chapati, Raw Plantain Bajji, Onion Bajji