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Poori Bhaji
Crisp, puffed pooris with the warmth of stone-milled atta. Poshanful makes them lighter on the gut and richer in protein — the same celebratory crunch, smarter macros.
What you’ll need
- High Protein Atta
- warm Water
- 1/2 tsp salt
- Oil for deep frying
Let’s make it
- Mix atta, semolina, salt, and oil. Add warm water gradually to form a stiff dough. Knead well for 5 minutes. Rest for 15 minutes. Divide into small balls, roll into thin discs (3–4 inch diameter). Heat oil; slide in a poori, press lightly — it puffs up. Flip once, drain on paper, serve hot with aloo sabzi or chana.