STEP 1.Take chapati atta and salt in a bowl. Mix it well.
STEP 2.Add a teaspoon of oil and mix by rubbing between your thumb and fingers.
STEP 3.Then add little water at a time and start kneading the dough. The dough should be smooth yet semi-soft (Not too soft like roti and not too stiff like mathri). Cover it with a clean napkin or plate and let it rest for 15-20 minutes
STEP 4.After the resting time, again knead the dough 2-3 times to make it smooth. Divide it into 12 equal portions and make smooth balls.
STEP 5.Take one ball and flatten it into a disc by pressing between your two palms. Repeat the same for rest and keep them covered, so they do not dry out.
STEP 6.Heat the oil in a pan/kadai on medium heat for frying. While it is getting hot, take a rolling pin and rolling board. Roll each disc into a 3-inches diameter circle. If it is sticking then grease the rolling board and pin with oil. But never dust with dry flour for rolling.
STEP 7.Roll few pooris and keep them on a plate. NOTE: poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
Nutrition value
45
calories per serving
< 1 g Fat1 g Protein8 g Carbs1 g FiberOther
Current Totals
< 1 g Fat
1 g Protein
8 g Carbs
1 g Fiber
MacroNutrients
Carbs
8 g
Protein
1 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
4 mg
Iron
1 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
4 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
16 mg
Manganese
0 mg
Phosphorus
39 mg
Selenium
7 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment