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An
Indian deep-fried Bread that is light to eat.
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A
great alternative to naan!
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| Ingredients | |||
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| 100g Whole wheat flour | |||
| 200g Plain flour | |||
| 1 tsp Salt | |||
| 2 tsp Vegetable oil | |||
| Warm water | |||
| Oil for deep frying | |||
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| CONTACT US | EMAIL :- | info@reshmamartin.com |
| Method | ||
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1.
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Place flours, salt and oil in a bowl; rub all together to incorporate the oil. | |
| Slowly pour in a little water at a time and using your fingers bind the flour into soft dough ball. | ||
| Place the dough ball on to a clean work surface and knead it for 8-10 minutes or until it is smooth and elastic. | ||
| Rub the dough ball with1/4 teaspoon oil, cover with a damp cloth and set it aside for 15-20 minutes. | ||
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2.
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Smear a little oil on the palm of your hand and make walnut sized balls | |
| out of the dough, (about 30-32 balls). Keep the balls covered with damp cloth. | ||
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3.
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Heat the oil for frying over a high heat until very hot, to test the temperature, | |
| drop a small piece of dough in the hot oil, it should rise to the surface | ||
| within few seconds. | ||
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4.
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Place one dough ball on a floured surface, flatten it and roll it out into a round, | |
| 5-5 1/2" in diameter. (If you have enough space, roll out all the pooris, | ||
| keep them in a single layer and cover with cling film.) | ||
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5.
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Lift one poori and gently lower it into the oil. | |
| It might sink to the bottom but it should rise to the surface with in few seconds and begin to sizzle. | ||
| With the back of a slotted spoon, gently press the poori down into the hot oil, | ||
| this will distribute the air evenly and within few seconds, the poori will puff up. Turn it over and cook the other side. | ||
| Gently press down the poori for even cooking | ||
| Cook for few more seconds, remove it with a slotted spoon and | ||
| put it on absorbent kitchen towels to absorb excess oil. | ||
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6.
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Repeat with remaining dough balls. | |
| Pooris taste great hot or cold. | ||