Poori ಪೂರಿ is one of the popular, tasty, delicious breakfast recipe.. It can also be made quickly, if any sudden guest drops-in home.
Wheat flour ಗೋಧಿ ಹಿಟ್ಟು – 1 cup + 3 tbspns maida or only wheat flour if maida isnt preferred
Little oil ಕಲಸಲು ಎಣ್ಣೆ – 2 -3 tbspns for dough.
Sugar ಸಕ್ಕರೆ- 1 tsp
Salt ಪುಡಿ ಉಪ್ಪು- 1.5 tsp
Water ಕಲಸಲು ನೀರು – half the quantity of wheat flour
Refined Oil ಕರಿಯಲು ಎಣ್ಣೆ – Deep frying
 Mix the wheat flour in a bowl with oil, sugar, salt, water( little by little) and make into a thick dough.
 But dough must not be sticky, add little oil more than mentioned above and make it non-sticky, pilable, dough.ಗಟ್ಟಿಗಾಗಿ , ಹದವಾಗಿ ಹಿಟ್ಟನ್ನು ಕಲಸಿಕೊಳ್ಳಿ..ಕೈಗೆ ಹಿಟ್ಟು ಅಂಟಬಾರದು
 Allow it to rest for 20-30 minutes, closing the bowl with a lid or cloth.
Now, heat oil in another pan/griddle for deep frying.
 Other side, take out small marble sized or lemon sized balls from dough and roll around 10-12 (in batches) of pooris , 1/4 or 1/2 size that of chapathi. Now see if the oil is hot, by dropping a small ball inside so that the dropped small ball pops up immediately. Keep aside to cool and serve or serve hot.
Serve it with : Alugadde Eerulli Palya or Vegetable Saagu
Tips and tricks for soft/fluffy pooris :-
 Kneading the dough well and making the dough thicker than that of chapathi dough is important.
 Adding a little hot oil while making dough also gives crispier pooris.
 In order to make fluffy pooris, hold one side of the poori (by laddle) soon after dipping it in hot oil, so that the other side puffs up and vice-versa.
 Rolling out very thin discs gives very hard pooris after frying somewhat similar to even papads. So beware here! But some people like pooris to be crispy and fried well that is slightly brown colored pooris than the white-colored ones.. So you can fry as you prefer the taste to be..
 Better to keep the dough before the guests arrive, and deep fry after they come.. That is making fresh pooris always keeps it fresh, crispy and fluffy and tastes good as well.