Little millet poori recipe, Samai poori, Millet poori

Ingredients

• Little millet flour/ Samai flour – ¼ cup
• Wheat flour/ Atta – ¼ cup
• Water – 2 to 3 tbsp (approx.)
• Salt – to taste
• Oil – for frying + ½ tsp (for dough)

How to make Little millet poori with step by step images

1. In a bowl add Little millet/ Samai flour, whole wheat flour, oil and salt. Mix well.
   
2. Now add water gradually to form stiff dough. only stiff dough will help poori puff well, if the dough is soft poori won’t puff but definitely yield soft chapati. So add water gradually to get stiff dough. Allow it to rest for 20 minutes.
   
3. After 20 minutes divide the dough into equal sized small balls.
   
4. Heat oil in a frying pan. Now take each ball of millet dough and roll it into poori shape (circle) with a rolling pin. Make sure the rolled dough is not too thin nor thick.
   
5. Now slide the flattened millet dough into the hot oil, not just hot but hot hot oil by keeping the flame in medium. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Serve it hot with channa masala or gravy of your choice!