In a bowl add wheat flour and salt and mix well so that salt mixes well with the flour
Now add semolina and mix again
Now add water step by step and mix flour thus making a dough
Apply oil onto the dough
Poori dough need not to be rested if it is made with wheat flour
If u use maida for making poori that is bhatura then it must be allowed to rest for atleast 2hrs then only we get fluffy bhature
Because in bhature flour we use baking soda and sour curd this help to fermentate and then poori is made
So now since it is a wheat flour with no baking soda and sour curd we can use instantly
Again if u add soda and curd to wjeat flour you must allow it to rest
Now coming to our cooking make roud balls from the dough and press poori
Meanwhile place oil for frying onto the stove and let it heat
After the oil is super hot drop your poori and prrss on the slightly it starts fluffing
Make sure your attention in on poori since the oil is hot they make get burnt
Now transfer poori into a serving plate a serve with any curry/sabzi
