Ingredients
1 ½ cups all-purpose flour
½ cup atta flour
2 tbsp. yoghurt
3 tbsp. oil
1 tsp. salt pinch of baking powder warm water for kneading (you can add a bit of milk in it for extra soft pooris!) oil for deep frying

Instructions
Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.
For soft puris proceed as follows:
Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
Flip the poori over and cook the other side until golden brown.
For crispy pooris proceed as follows:
After you've rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.
Drain on paper towels.

Pancakes

Ingredients
For the pancake mixture
110g/4oz plain flour, sifted pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve caster sugar lemon juice lemon wedges
Preparation method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk