How to make Crispy Poori-tips and tricks -With Subtitles:Recipe no 21

How to make Crispy by outside and soft by inside Poori.. follow the recipe and u will get a great poori ..\r
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Click the link to get the Bhaji recipe \r
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This is an easy recipe \r
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Ingredients\r
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Atta/wheat flour - 2 1/2 cup ( 225ml glass)\r
Maida - 2 tbsp\r
Rava - 1 tbsp\r
Water - 1cup + 2 tbsp ( 225 ml)\r
Sunflower oil - 1 tbsp\r
Sugar - 1 pinch\r
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Method\r
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Add maida,rava and a pinch of sugar into the Atta and mix well\r
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Take a wide bowl to knead the dough.\r
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Pour 1 cup+ 2 tbsp of water into the bowl.\r
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Add 1 tbsp of oil into the water and mix well\r
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Add the Atta mix little by little into this water and mix gently\r
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Gradually add the whole flour into the water and knead to get a soft dough\r
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Close the soft dough for about 10- 20 minutes\r
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After 20 minutes take the dough and knead it once again \r
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Roll the whole dough into small balls( as per your choice )\r
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In a bowl,pour some oil and keep the balls in that bowl,to avoid them sticking on the Poori Press\r
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Or you can directly place them on the Poori Press,which is greased with the oil\r
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Take the poori press to make it into the shape of a poori\r
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Grease the Poori Press, and place each balls twice in the Press\r
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Heat enough oil in a kadai.\r
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Dip each sheets into the oil in medium heat.\r
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When it puffed up,flip it after 2 seconds.\r
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Fry them till a light golden colour is seen on the sides\r
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Transfer them into a strainer and then into a kitchen tissue.\r
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So the crispy Poori is ready.\r
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Serve it with bhaji or whatever you like