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POORI(Deep-fried, Puffy Bread)

* Exported from MasterCook II *

POORI (Deep-fried, Puffy Bread)

Recipe By : Linda St. Pierre/Calgary, Alberta, Canada
Serving Size : 12 Preparation Time :0:00
Categories : Bread, Biscuits & Muffins X Ethnic X

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted whole-wheat flour (sift to take out
some of the larger bran bits)
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil + more for deep-frying
1/2 cup water

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the
top. Rub the oil in with your fingers so the mixture resembles coarse
breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the
ball on to a clean work surface. Knead it for 10-12 minutes or until it is
smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it
into a plastic bag. Set it aside for 30 minutes.

Knead the dough again, and divide it into 12 equal balls. Keep 11 of them
covered while you work with the twelfth. Flatten this ball and roll it out
into a 5-5 1/2" round. If you have the space, roll out all the porris and
keep them in a single layer, covered with plastic wrap.

Over a medium flame, set about 1" of oil to heat in a small, deep frying pan
(I used my wok). Let it get very, very hot. Meanwhile, line a platter with
paper towels. Lift up one poori and lay it carefully over the surface of the
hot oil. It might sink to the bottom but it should rise in seconds and begin
to sizzle. Using the back of a slotted spoon, push the poori gently into the
oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn
it over and cook the second side for about 10 seconds. Remove it with a
slotted spoon and put it on the platter. Make all the pooris this way. The
first layer on the platter may be covered with a layer of paper towls. More
pooris can then be spread over the top. Serve the pooris hot (immediately).

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NOTES : From Madhur Jaffrey's Indian Cooking

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