Step by Step Recipe for making Channa for Poori
Making not so oily and puffed up Poori is an art in itself. Amma always makes great puri and I have learnt the trick from her. The poori turns out not so oily and remains puffed up for quite sometime. To get this, we should make the dough just some 10 mins before rolling out the pooris. If it rests then the dough gets soft which will dunk more oil. Dough should also be stiff and not soft as we make for chapattis.
Serve with Channa!