Pooris - puffed Indian bread
"These light and fluffy pooris are ubiquitous with holiday or festive meals. Delicious eaten with lotus root, eggplant and potato and/or with Boondi Raita, it leaves an unforgettable taste in your mouth -Yumm!"
Ingredients
Method
Ingredients
- 1 cup wholewheat chapati flour
- 1 tablespoon fine semolina
- 2 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons oil
Method
- Combine all ingredients.
- Knead into dough using just enough water to form slightly firm dough.
- Divide the dough into 10 equal portions and roll each portion into a 3" round.
- Deep fry in hot oil.
- As the poori starts bloating, keep the ares that have yet to come up.
- Submerged in the oil with a slotted spoon, until the whole poori puffs up like a balloon.
- When the bottom of the poori turns a lovely golden colour, turn it over for the other side to acquire the same colour.
- When done, remove with a slotted spoon and place it on sieve.
- When oil drains out, place it on absorbent paper and serve hot.