Poori is a popular breakfast dish in India. It is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with bhaji or curry, as in Poori bhaji, but it can also be enjoyed with sweet dishes. Poori is most often eaten with chole (spicy chick pea curry), making the pair a popular street food in many regions of India.
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In a large bowl, mix together the whole wheat flour, salt, sugar, and semolina.
Gradually add water and knead the mixture into a smooth and firm dough. Let it rest for 10-15 minutes.
Divide the dough into small size balls.
Roll out each ball into a circular shape. If the dough sticks to the rolling board, dust it with dry flour before rolling.
Heat oil in a deep frying pan. When it's hot, gently slide the rolled out poori.
Fry each poori until puffed up and golden brown on both sides.
Use a slotted spoon to remove fried pooris from the oil.
Serve hot with a side of potato curry, chole, or sweet dishes like halwa.