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Pooris or Puris
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Method: |
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2 1/2 cups of plain flour
2 tbsp oil for dough
salt to taste
lukewarm water to knead
oil for frying |
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In a large bowl mix flour, oil and the salt.
Slowly add the water to make a medium soft dough. Once well mixed,
knead for 4-8 minutes until dough is smooth. Cover and keep
aside
for 20-40 minutes.
In a pan or wok, pour enough oil
to fry the pooris. While the oil is getting hot, divide the
dough into small balls. Next, dust a flat
surface with flour and roll out the dough balls to 1/8 inch
thickness.
In very hot oil, carefully place
one poori to the side of the skillet and let it slide into
the center. The poori should sink to the bottom of the oil,
then rise to the surface after a few seconds.
Now press it
lightly with a spatula and the poori should swell up. Gently
turn and cook the other side for 10 seconds until golden
brown. Set aside on paper towels to drain.
Serve hot with your favorite
Sabzi.
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