1. Measure the Ingredients:

• Take 2 cups of multi millet aata in a large mixing bowl.

• Add salt to taste.

2. Add Water:

• Gradually add water to the aata. Start with a small amount and add more as needed.

• Mix the aata and water with your hands to form a dough.

3. Knead the Dough:

• Continue kneading the dough until it becomes soft and pliable.

• The dough should not be too sticky or too dry. Adjust water quantity accordingly.

4. Rest the Dough:

• Cover the dough with a damp cloth or plastic wrap.

• Let it rest for about 5-10 minutes. This helps in making the dough softer and easier to roll.

5. Divide the Dough:

• After resting, divide the dough into small, equal-sized portions. Roll each portion into a smooth ball.

6. Roll the Pooris:

• Take one dough ball and flatten it slightly with your hands.

• Dust it with a little dry aata to prevent sticking.

• Using a rolling pin, roll the dough ball into a small circle of about 4-5 inches in diameter. Ensure it is evenly rolled out.

7. Heat the Oil:

• Heat oil in a deep frying pan over medium-high heat.

• The oil should be hot but not smoking. To test, drop a small piece of dough into the oil; it should rise to the surface immediately.

8. Fry the Pooris:

• Carefully slide one rolled poori into the hot oil.

• It should puff up immediately. Gently press the poori with a slotted spoon to help it puff up.

• Fry until golden brown and crispy on both sides. This should take about 30-40 seconds per side.

9. Drain Excess Oil:

• Remove the fried poori from the oil using a slotted spoon.

• Place it on a paper towel-lined plate to drain excess oil.

10. Serve:

• Serve the hot, crispy, and healthy millet pooris with your favorite side dishes like potato curry, chutney, or yogurt.