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 Recipe:
Poori (deep fried bread)
Submitted By: Khawar
Junjoi
On: 05/08/2006 |
Ingredients:1
cup sifted whole-wheat flour (sift to take out some of the larger bran
bits)1 cup all-purpose flour1/2 teaspoon salt2 tablespoons vegetable
oil + more for deep-frying1/2 cupwater |
How
to Prepare:Put the 2 flours and salt in a
bowl. Drizzle the 2 tablespoons oil over thetop. Rub the oil in with
your fingers so the mixture resembles coarsebreadcrumbs. Slowly add
the water to form a stiff ball of dough. Empty theball on to a clean
work surface. Knead it for 10-12 minutes or until it issmooth. Form a
ball. Rub about 1/4 teaspoon oil on the ball and slip itinto a plastic
bag. Set it aside for 30 minutes.Knead the dough again, and divide it
into 12 equal balls. Keep 11 of themcovered while you work with the
twelfth. Flatten this ball and roll it outinto a 5-5 1/2" round. If
you have the space, roll out all the porris andkeep them in a single
layer, covered with plastic wrap.Over a medium flame, set about 1" of
oil to heat in a small, deep frying pan(I used my wok). Let it get
very, very hot. Meanwhile, line a platter withpaper towels. Lift up
one poori and lay it carefully over the surface of thehot oil. It
might sink to the bottom but it should rise in seconds and beginto
sizzle. Using the back of a slotted spoon, push the poori gently into
theoil with tiny, swift strokes. Within seconds, the poori will puff
up. Turnit over and cook the second side for about 10 seconds. Remove
it with aslotted spoon and put it on the platter. Make all the pooris
this way. Thefirst layer on the platter may be covered with a layer of
paper towls. Morepooris can then be spread over the top. Serve the
pooris hot (immediately). |
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