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home > recipes > breads > poori
POORI Karen Haigh Originally From: The Book of Curries & Indian Foods Makes 8 1/3 cup all-purpose flour 1/3 cup whole-wheat flour pinch of salt 1/4 teaspoon cardamom seeds, ground 2 tablespoons vegetable oil about 1/4 cup warm water oil for deep frying Sift flours and salt into a medium bowl; add any bran remaining in sifter. Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the water to make a soft dough. Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable. Cover with plastic wrap and let rest 10 minutes. Divide dough into 8 pieces; roll into balls. Dust balls with flour and cover with a damp cloth. Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth. Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50 seconds. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up. Serve at once.

Poori


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recipes for breads
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(posted February 23, 1996)

POORI

Karen Haigh
Originally From: The Book of Curries & Indian Foods
Makes 8

1/3 cup
all-purpose flour
1/3 cup
whole-
wheat flour
pinch of salt
1/4 teaspoon
cardamom seeds, ground
2 tablespoons vegetable oil
about 1/4 cup warm water
oil for
deep frying

Sift flours and salt into a medium bowl; add any bran remaining in
sifter. Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the
water to make a
soft dough.
Knead dough 5 minutes on a lightly oiled surface, with a little oil
rubbed into hands to prevent them from sticking, until
dough is soft and
pliable. Cover with
plastic wrap and let rest 10 minutes. Divide dough
into 8 pieces; roll into balls.
Dust balls with flour and cover with a
damp cloth. Roll each ball out to a 3-inch round, keeping unrolled balls
and finished rounds covered with a cloth.
Half-fill a
deep pan or deep-fryer with oil and heat to 375oF or until
a 1-inch
bread cube browns in 50 seconds. Fry poori one at a time,
turning over once, for 30-60 seconds. Keep patting top of poories gently
with a slotted spoon as they cook in order to make them puff up. Serve at
once.




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