Poori

Crisp, puffed pooris with the warmth of stone-milled atta. MillD makes them lighter on the gut and richer in protein — the same celebratory crunch, smarter macros.

Ingredients

• 2 cups MillD atta
• 1 tsp semolina (rava)
• ½ tsp salt
• 1 tsp oil
• Warm water to knead
• Oil for deep frying

Method

1. Mix atta, semolina, salt, and oil. Add warm water gradually to form a stiff dough.
2. Knead well for 5 minutes. Rest for 15 minutes.
3. Divide into small balls, roll into thin discs (3–4 inch diameter).
4. Heat oil; slide in a poori, press lightly — it puffs up.
5. Flip once, drain on paper, serve hot with aloo sabzi or chana.