Pooris look like puffed-up balloons. They are crispy-soft, delicious and may be eaten with almost all Indian meats, vegetables and pulses. They are also easy to make. Rolled-out discs of dough are put into hot oil – the oil must be hot or the pooris will not ‘blister’ and puff – and they cook magically in just a few seconds.
As pooris are best eaten hot, I have taught my entire family how to make them. I make three pooris per person. Then, if anyone wants more, they are told to go i