How to make Poori -
Take wheat flour in a serving bowl, add salt, carom seeds. Take 1 cup milk, add in small portions and knead dough as that of poori. Slightly stiff dough is ready, over and keep the dough aside for 20 to 25 minutes to set.
After 20 minutes, grease hands with ghee, knead dough for 2 to 3 minutes to make it soft. Divide dough into 2 parts, make log, break lumps. Keep size of poori as desired.
Lift a dough ball, make it round, press and make like a peda. The pedas should not crack and its edges should be smooth. Grease ghee on the rolling board and rolling pin. Grease the dough ball with some oil, press with hands. Roll out pooris thin 3 to 4 inches in diameter.
Heat ghee to fry the pooris, check if rightly hot by dropping a small dough ball in oil. If it floats then the oil is rightly hot. Put pooris to fry, press and puff up pooris with ladle. As fried from beneath flip the poori. Flip and fry well until golden brown from both sides. Poori is fried. Hold the pooris in a ladle on the edge of the wok, so that extra oil drains back. Take out keep in plate. Prepare all pooris likewise. 20 pooris can be prepared with this quantity of dough.
Soft and Puffy Khasta pooris are ready. Serve poori with matar aloo sabzi,matar paneer sabzi or any sabzi you desire.
You can make the pooris in any cooking oil.
The doush should neither be too soft so that dry flour is used in it, not too stif that cracks are formed in it.
Roll out the pooris evenly, it should not be uneven.
Oil/ Ghee to fry the pooris should be rightly hot.