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LOCATION: Recipes >> Indian >> Poori 01

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Poori

5 cups whole wheat flour
salt
cooking oil
water

Take 5 cups of wheat flour, mix in two-three tablespoons oil, a
touch of salt and water. Knead with hand into a not so soft dough.
If the dough becomes too soft, rolling the pooris will be difficult.
Also, they may not puff up properly.

Divide the dough into 1' inch balls and roll each one out into flat
thin pitas about 3.5 inch in diameter. Deep fry in medium hot oil.
The instant you release a poori into the hot oil, it should puff
up in about 5-6 seconds. Then, turn in upside down to fry the other
face. Do not let it get brown. If oil is too hot, poori will get
browned on the outside but may remain doughy on the inside. So,
adjust the oil temperature accordingly.

Its easier to make pooris if two persons are doing it. One can roll
out the pooris and the other can fry them simulataneously. Otherwise,
you may have to roll out all at once, keeping each covered under
a damp cloth (otherwise they will become dry on the surface) and
then deep fry each one.

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