Basic White Flour PooriFrom midgelet 8 years ago
How to make it
- The trick to making this puffy Indian fried bread is to have the dough rest before use and have the deep oil seriously hot ( 375 to 400F )
- Consider the first fried poori a test poori because if your oil isn't hot enough the poori won't puff! Still, good enough to eat though!
- Combine flour and salt in a bowl.
- Add oil and stir in enough water and then knead to make a pliable non sticky dough.Knead a minute or two.
- Shape into a ball. Cover with a warm bowl and let rest 10 minutes.
- Meanwhile heat oil ( about 3 inches ) in a heavy duty kettle or pot until 375/400F.
- The oil is ready to use when a cube of bread thrown in will immediately sizzle and start to brown.
- Divide dough into 4 pieces.
- Roll each piece into a large thin circle or oval.
- Cover pieces with a towel.
- Fry individually.
- Carefully slide/drop dough into the hot oil Dough will sink to the bottom and start to float to the top.
- Push down once gently with a spoon so dough remains covered with oil.
- The dough will rise and puff up.
- Fry pale golden, turning once with 2 spoons or a tong .
- Transfer pooris to paper towels to drain.
- Serve immediately.
- A well made poori will be light and puffy with a layered dough interior.
- Some recipes for pooris use melted butter or ghee instead of oil.
- Other recipes are made with part whole wheat flour.
- Sometimes spices ( such as coriander or oregano etc. ) are added.
- Poori recipes may also be made with yogurt or mashed potatoes.
- Some add baking powder or baking soda as a leavener.
- Try this basic recipe and then experiment with other recipes until you find your favorite .
- Double recipe if desired.
- Pooris are best eaten immediately as they are soft, tender and airy.
- They harden as they cool.
The Cookmidgelet Eastern, USA
The Rating1 people
what we call Indian fry bread great tasty recipe high5momo_55grandma in Mountianview loved it
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