Puffed Poori
5:44 PM
Puffed Poori
Preparation Time - 30 minutes
Makes - 12
Refined flour – 1 cup
Wheat flour – 1 cup
Salt – ½ tsp
Oil – 2 tbsp
Water – 8 tbsp
Oil – for deep frying
Method :
Sift the flour and salt into a large mixing bowl. Add the 2 tbsp oil, then add
sufficient water to make semi-tough dough.
Tip the dough onto a lightly floured surface and knead for 8-10 minutes until smooth.
Place in an oiled bowl and cover with oiled clear film. Leave for 30 minutes.
Place the dough onto the floured surface. Divide into 12 equal pieces. Keeping the rest of the dough covered, roll one piece into a 5 " round.
Repeat with the remaining dough.
Stack the pooris, layered between clean film to keep them moist.
Pour the oil in a big deep frying pan. Heat the oil .
Now lift one poori and gently slide them through the sides of the pan into the oil (be careful not to dip your fingers); it will sink but will then return to the surface and begin to sizzle.
Gently press the poori into the oil. It will puff up. Turn the poori over after a few seconds and allow it to cook for a further 20-30 seconds.
Serve warm.
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