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Poori (Fried Puffy Bread)
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 12 pooris. Serve immediately after frying. These make a nice appetizer to serve with a dip or interesting sauce, or to eat as a bread along with a curried main dish, salad, etc.
1 cup whole wheat flour
Carefully measure the flours and place in a batter bowl. Whisk in the salt. Sprinkle the 2 tablespoons oil into the flour and rub it in with your fingers. Add the water or milk to form a ball of dough. Knead about 8-10 minutes to form a smooth ball. Cover and set aside for 15 minutes. In meantime, line a baking sheet with paper towels and set aside. When the dough has rested for 15 minutes, divide it into 12 balls. Roll each out into a circle about 5 inches in diameter, covering them with a towel or plastic wrap as you work. Put enough vegetable oil into a wok or heavy bottomed deep skillet to about 1 inch in depth and heat it until very hot, but not smoking. Lay one of the poori circles carefully over the hot oil without letting it fold up. It will sizzle immediately. Using a silicone spatula or a slotted spoon, push it gently into the oil so that it puffs up. Turn over and cook the second side, just a few seconds. Remove with slotted spoon to the paper towel lined baking sheet and repeat with the remaining. Serve immediately.
Recipe created 2013-09-02.