Maida poori

Ingredients

• 1 1/2 cups maida (all-purpose flour)
• 1 tbsp butter or vegetable oil
• Salt to taste
• Vegetable oil for deep-frying

Preparation

1. In a medium mixing bowl, combin the flour, salt, and oil. Adding a little water at a time, make a soft dough, and knead until smooth. Brush a little oil and cover and set aside for 20-30 minutes.
   
   
2. Heat the oil for deep-frying.
   
   
3. Oil a flat surface or rolling board. Divide the dough into 1-inch balls. Oil your palms and smooth the dough ball, and using a rolling pin, roll into a thin, round shape. Make sure the maida poori is evenly rolled, although, even the thicker parts are soft when fried.
   
   
4. To check if the oil is ready, drop a small ball of dough. The oil is ready if the dough rises quickly to the top.
   
   
5. Drop a poori gently into the oil. Press the poori with the edges of a spatula so the entire poori is covered in oil. When the poori puffs up, fry for a few seconds and turn over and fry until golden brown. Remove and drain on a paper towel, briefly and place on a serving platter.
   
   
6. Repeat with the remaining dough balls.
   
   
7. Serve the maida poori hot with chana masala or other gravy curry of your choice or and raita.
   

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