Masala Art Indian Food Recipe of the Week: Poori



2 cups whole wheat flour

1/2 tsp. salt

2 tablespoons vegetable oil

Cold water for kneading as required

1/2 cup flour for dusting

Oil for frying

Place the flour in a large shallow bowl. Add 1 tablespoon of the vegetable oil and the salt.  Mix well. Start adding water slowly and mix with a fork to until a ball of dough forms (add water if needed). Rub your hands with the additional tablespoon of oil.  Gather the dough together and knead until smooth (approximately 3 to 4 minutes). Cover the dough with plastic wrap and set aside in a warm place for 15 minutes.

In a deep fat fryer, heat oil to 375º F. Divide the dough into small portions and roll them into small spheres about the size of a golf ball. Using a rolling pin, roll out the dough flat and round. When oil is well heated fry one poori until it puffs up, then turn it over and fry the other side until golden brown. Drain oil from the poori and put it on paper towel. Serve hot with any main course item.

Serves:  10-12

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