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Thursday, June 24, 2010

Poori (Puffed Indian bread)


1/2 cup Wheat flour
1/2 up All purpose flour (maida)
1/4tsp Salt
Oil (for deep frying)

How to:
  • In a bowl mix together the flours along with salt and knead slowly adding the water. (Careful not to add more water, resulting sticky dough.)

  • Knead the dough for 2 mins and place it on a flat surface.
  • Place the dough on a flat surface and start beating with the rolling pin, this way the poori will be soft and puffy. (Ofcourse, its a tension reliever and no strain for your palm and fingers.)

  • Divide the dough into small lime-size balls and smoothen it.

  • Place each dough ball on a flour dusted flat surface and flatten it with a rolling pin.

  • Heat oil in deep pan and carefully slide the rolled-out dough and deep fry'em.

  • When poori is puffed one side, flip it over and fry the other side.

  • Transfer and place it on a paper towel to absorb excess oil.

Serve hot with mashed potato curry.
You can also use 1 cup of either wheat flour or all purpose flour.

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