Pooris - puffed Indian bread
- Serves 5
- Prep time: 15 mins | Cooking time: 20 mins
"These light and fluffy pooris are ubiquitous with holiday or festive meals. Delicious eaten with lotus root, eggplant and potato and/or with Boondi Raita, it leaves an unforgettable taste in your mouth -Yumm!"
Recipe by: Roopa Gwalani
Ingredients
1 cup wholewheat chapati flour
1 tablespoon fine semolina
2 tablespoons oil
1 teaspoon salt
2 tablespoons oil
Method
Combine all ingredients.
Knead into dough using just enough water to form slightly firm dough.
Divide the dough into 10 equal portions and roll each portion into a 3" round.
Deep fry in hot oil.
As the poori starts bloating, keep the ares that have yet to come up.
Submerged in the oil with a slotted spoon, until the whole poori puffs up like a balloon.
When the bottom of the poori turns a lovely golden colour, turn it over for the other side to acquire the same colour.
When done, remove with a slotted spoon and place it on sieve.
When oil drains out, place it on absorbent paper and serve hot.