If you are from Punjab, you must be familiar with poora. Mostly you can get it with Puri Halwa breakfast. But I remember pooras to be made in my family whenever it rains, or it’s winters! ❄️⛈ Specially my grandma used to make them sooo perfect crunchy from outside, soft from inside. So I think it’s also called Malpura, but generally Malpura is made with flour, whereas pooras that we make at home are of semolina.
I have also added some khoya on husband’s demand, which is totally optional.
I also recommend using desi ghee for a rich taste, but you can add some oil too. And give some rest time, the more rest you give, the more fluffy they turn out.