Make Puri with Corn Flour (Indian Breakfast)

INGREDIENTS:
1 cup of whole wheat flour (atta)
1 cup of corn flour (maki ka atta)
3/4 tsp of salt
~ 3/4 cup of warm water
4-5 cups of oil, for deep frying
1/2 tsp of cooking soda (soda bi carb)

Step by Step Instructions to make:

1. Mix together the corn flour and wheat flour in a large wide bowl.
   

2. Add the salt and soda to this and mix again.
   

3. Add the warm water in small increments until you get a thick dough.
   

4. If there are cracks on the dough, moisten your fingers and knead again but the dough should not be sticky at all. Too much moisture will make the pooris very oil.
   

5. Shape the dough into small balls and roll out into 1/4″ thick circles. Don’t roll them out too thin, otherwise they won’t puff up in the oil.
   

6. Heat oil in a pan until it almost starts to smoke. Gently drop in one rolled poori at a time.
   

7. Using a slotted spoon, gently press down the poori so that it gets the heat the oil as evenly as possible. Once puffed up, turn and cook the other side for 5-8 seconds. Remove to a plate lined with paper towels. Continue until all the pooris are cooked.
   

You can serve corn poori with kadala curry, Chettinad vegetable korma, Malabar egg curry, or aloo masala for poori.