4 Serves
76 Mins
In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water while kneading to form a firm, smooth dough. Cover and let it rest for 30 minutes.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Divide the dough into small, equal-sized balls and roll them out into thin, circular discs using a rolling pin on a clean surface.
Heat vegetable oil in a deep-frying pot or heavy-bottomed pan over medium-high heat until shimmering.
Carefully slide the rolled dough into the hot oil. Fry until the poori puffs up and turns golden brown on both sides, using a slotted spoon to gently press it down if needed.
28
g123
g60
g
Mexican
Italian