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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Deep fried indian flat bread Ingredients:
1 c whole-wheat flour (sift to take out some of the larger bran bits) |
1 c all-purpose flour |
1/2 t salt |
2 t vegetable oil, canola + 2 1/2 c for deep-frying |
1/2 c water |
Directions:
1. Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the
2. top. Rub the oil in with your fingers so the mixture resembles coarse
3. breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the
4. ball on to a clean work surface. Knead it for 10-12 minutes or until it is
5. smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it
6. into a plastic bag. Set it aside for 30 minutes.
7. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them
8. covered while you work with the twelfth. Flatten this ball and roll it out
9. into a 5-5 1/2″ round. If you have the space, roll out all the porris and
10. keep them in a single layer, covered with plastic wrap.
11. Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan
12. (I used my wok). Let it get very, very hot. Meanwhile, line a platter with
13. paper towels. Lift up one poori and lay it carefully over the surface of the
14. hot oil. It might sink to the bottom but it should rise in seconds and begin
15. to sizzle. Using the back of a slotted spoon, push the poori gently into the
16. oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn
17. it over and cook the second side for about 10 seconds. Remove it with a
18. slotted spoon and put it on the platter. Make all the pooris this way. The
19. first layer on the platter may be covered with a layer of paper towls. More
20. pooris can then be spread over the top. Serve the pooris hot (immediately).
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