Pooris or Puris

Ingredients:   Method:

2 1/2 cups of plain flour

2 tbsp oil for dough

salt to taste

lukewarm water to knead

oil for frying

  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.