Poori can make any meal special. Made with wheat flour,
this Indian bread
puffs up when deep-fried, and is usually served with potato masala or
chana masala. Poori is delicious and can be enjoyed with fruit jams and
preserves as well.
Servings: 4 Cooking Time: 25
1 1/2 cups wheat flour (chapati flour)
salt to taste
1 tsp vegetable oil
Oil for deep-frying
In a mixing bowl, combine the flour and salt and
using a little water, make a smooth, soft but firm dough. Use 1 tsp of
smooth over the dough and make it non-sticky. Cover and set aside for
Make about 1-ich balls with the dough using a little
oil. Roll on a lightly floured surface into a thin circle about 2-2.5
inches in diameter, sprinkling flour as needed.
Repeat with the remaining dough. Cover the pooris
with a paper towel so they don't dry out.
Heat oil for frying while rolling out the pooris. The
oil is ready when you see it smoking. You can test this by dropping a
small ball of dough. The oil is ready if the dough rises quickly to the
Drop a poori gently into the oil. Press the poori
with the edges of a spatula so the entire poori is covered in oil. When
the poori puffs up, fry for a few seconds and turn over and fry until
golden brown. Remove and drain on a paper towel.
Repeat with the remaining dough balls.
Serve the poori hot with potato masala or other curry
If the poori doesn't puff up, either the oil is not hot enough, the
dough is not smooth enough, or the poori is too thin. Knead the dough
to make it smooth and roll it slightly thicker, and wait until oil is
really hot before frying.