Kheer with Poori

Ingredients

• 2 cup Atta (Also known as whole wheat flour.)
• 2 tbsp Sooji (Fine semolina, for extra crispiness.)
• 0.75 tsp Salt (Adjust to taste.)
• 2 tsp Neutral Oil (For kneading into the dough.)
• 0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
   • Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2. 2

   Knead to a Stiff Dough

   • Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
   • Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3. 3

   Rest the Dough

   • Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4. 4

   Portion and Roll the Pooris

   • After resting, knead the dough again for 1 minute to make it smooth.
   • Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
   • Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
   • Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5. 5

   Heat the Oil for Frying

   • Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
   • To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6. 6

   Fry the Pooris

   • Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
   • As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
   • Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
   • Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7. 7

   Serve Immediately

   • Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
   • Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.