Poori Recipe

Mix whole wheat flour, sugar, salt and sooji in a bowl.
Add little water and knead to make a tight dough.
The consistency of the dough is very important in making good puffed up poories.
It should be tighter than the regular roti dough.
Cover the dough with a moist cloth and keep aside for 15 minutes.
Knead again for a minute and then divide the dough into small lemon sized balls.
Roll each ball into a 4 inch disc.
Do not roll the poori too thin.
Heat oil in pan.
To check if the oil is hot enough, drop a small ball of dough in the oil.
If it rises immediately, it means the oil is hot enough.
Slip a poori in the hot oil.
Press gently and fry till poori puffs up.
Turn and fry from another side till golden brown.
Drain the poori on a plate lined with kitchen towel.
Make all the poories in the same manner.
Serve hot