Poori

1. Knead the flour and some salt into a pliable dough by adding sufficient water. Allow the dough to rest for a minimum of 15 minutes.

2. Divide the dough into 18 lemon sized balls. Using a rolling pin, roll each ball into circles of 4-5 inches diameter. Use flour for dusting while rolling the poori. Poori's are now ready to be deep-fried.

3. For deep-frying, pour oil into the wok and heat wok on highest level up to the roasting window. Open the lid and drop in the poori, one at a time and deep-fry without lid on both sides until they turn golden brown in color.

4. Remove the poori with a slotted spoon, drain the oil and place on a tissue paper. Deep-fry all the poori in the similar way.

5. Serve the hot poori's with channa masala or potato curry.