In a large bowl, add whole wheat flour, salt, and sugar along with hot oil. Roughly mix everything together. Sprinkle water little by little and knead the dough until it comes together. Continue to work on the dough until it is smooth and pliable. It has to be firm and not too soft.
Cut the dough into equal sized portions and roll into balls. Take a ball of dough and flatten it slightly. Dust it with whole wheat flour on both sides and roll into a circle of diameter 8-10 cms. The rolled out dough should be neither too thick nor thin. Try avoiding dusting the dough with too much flour. Repeat the same with rest of the dough.
Meanwhile, heat oil in a deep pan. Once the oil is hot enough, set the flame on medium. Do a little test by dropping a tiny piece of dough into the oil and if it immediately raises to the top, oil is ready. Carefully slip a rolled out Poori into the oil and as it begins to raise up, press it gently with the slotted spoon. The Poori would begin to puff up, quickly turn it to the other side and cook until golden brown. Remove onto a tissue paper. Repeat the same with rest of the rolled out Pooris.
Serve hot with Potato curry or Kurma of any type.
Never let the dough sit out or rest. Prepare the dough and make Pooris right away. This would reduce Pooris from absorbing more oil.
Make smaller sized Pooris, say 8-10 cm in diameter. That way, not much oil is needed for deep frying.
Always, have little extra oil for frying and that way, not much oil would be absorbed by the Pooris. A tip I have learnt from my mom.
To get a great color on the Pooris, a teaspoon of sugar in the dough would help. The oil for deep frying should be neither too hot or too cold – maintain a medium flame all the time once after getting the oil hot.
Press down the Poori using the slotted spoon to help puff it up.
Use a tbsp. of hot oil while kneading the dough to get soft yet crispy Pooris.
Roll out all the Pooris and then set out to frying them all in a row, saves a lot of time.
Don’t dust the Pooris with a lot of flour while rolling – oil used for deep frying would be spoilt with burnt flour at the bottom. One can use a little oil if the dough is sticky while rolling.