LOCATION: Recipes >> Breads Quick >> POORI
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POORI
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Makes 8
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
Pinch of salt
1/4 teaspoon cardamom seeds, ground
2 tablespoons vegetable oil
About 1/4 cup warm water
Oil for deep frying
Sift flours and salt into a medium bowl; add any bran remaining in
sifter. Stir in cardamom seeds and 1 tablespoon oil; mix in enough
of the water to make a soft dough.
Knead dough 5 minutes on a lightly oiled surface, with a little
oil rubbed into hands to prevent them from sticking, until dough
is soft and pliable. Cover with plastic wrap and let rest 10
minutes. Divide dough into 8 pieces; roll into balls. Dust balls
with flour and cover with a damp cloth. Roll each ball out to a
3-inch round, keeping unrolled balls and finished rounds covered
with a cloth.
Half-fill a deep pan or deep-fryer with oil and heat to 375 degrees
F. or until a 1-inch bread cube browns in 50 seconds. Fry poori
one at a time, turning over once, for 30-60 seconds. Keep patting
top of poories gently with a slotted spoon as they cook in order
to make them puff up. Serve at once.
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