Whole wheat atta - 4 cups
Rawa - 1 tablespoon(optional)
Salt - 1/2 tsp.
Take an easy to knead bowl, put in the atta, rawa and salt, add water little by little and mix it to a stiff dough. Knead well. ( If you add rawa, the fried poori will remain puffed for a while).
Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to a small poori. (Oil for frying will be very clear if the dough is flattened with oil. Do not dust with flour).
Meanwhile, heat oil in a pan and when hot, drop the rolled poori gently into it. When it puffs up, turn it to the other side. Deep fry till golden brown. Serve hot.
Goes well with potato masal and chana punjabi.