Poori
Makes: 6 poori
Preparation time: 10 minutes.
Rolling out/frying time: approx. 30 minutes
Suitable for: Vegetarians and vegans
Serve piping hot with any pickle, yoghurt and a curry of your choice.
Poori shown here with yoghurt and lime pickle
Ingredients:
100g chapati flour
½ tablespoon of vegetable oil
pinch of salt
40ml warm water
Extra chapati flour for dusting
Vegetable oil for deep fat frying
Method:
Place the flour, salt and oil into a bowl. Mix together until mixture forms very light breadcrumbs.
Add the water gradually and combine to form a medium to firm dough.
Knead the dough for a few minutes until well combined.
Place the oil in a karahi/deep fat fryer heat at medium to high heat (closer to medium heat)
Divide the dough into five equal portions and form five individual dough balls.
Using one portion roll it out into a circle approximately 4.5 - 5 inches in diameter
Test the oil is hot enough for frying by dropping a very small piece of dough (size of a matchstick head) into the oil. If it rises immediately the oil is ready.
Slide the rolled out poori gently into the oil and let it rise.
As it begins to rise, gently pat it with the back of a slotted skimmer until the poori starts to puff up and then pat gently on the parts that begin to puff up.
Once the poori has puffed up turn it over, pressing gently on the cooked side so as to cook the underneath including its’ circumference for a couple of minutes.
Turn the poori back over so its original side is now back in the oil, press gently and fry for a further minute or so. Remove from the oil, drain and place on an absorbent kitchen towel lined plate or tray.
Repeat points 6 and then from 8 - 11 above until all the pooris have been made.
Serve hot