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Title: Poori (Deep Fried Puffed Bread)
Categories: Indian
Yield: 12 Servings

1 1/2 c Atta (durum wheat flour)
1/2 ts Salt
1/2 ts Ajwain (carom seeds)
- (optional)
1/2 c Water; up to 3/4 c
1/4 c Canola oil; for rolling the
- dough
Oil; for deep-frying

In a 'paraat' or wide dish, mix flour, salt and ajwain. Adding little
water at a time, knead until smooth, 1 to 2 minutes to make a stiff
dough. The dough for poori has to be more firm so add lesser quantity
of water.

Once kneaded, there is no need to rest the dough. Divide into equal
portions. Roll each portion between palms to make balls, about the
size of a lime.

Pour 1/4 cup canola oil in a small bowl. Set about 2" of canola oil
for deep frying to heat up in a kadhai or a wide skillet.

Start with 1 ball at a time, dip the ball in bowl of oil, flatten it
lightly on the rolling board, and with the help of a rolling-pin,
roll into a 3 to 4" circle, about 1/8" thick. When you are rolling,
you could slather some oil if dough sticks. It takes practice to get
the shape. Even if you don't get perfect rounds its okay, doesn't
affect the taste. When you are rolling the dough you can lift it and
move it around to get a round of uniform thickness.

To check the temperature of the oil, pinch a small portion of dough
and add it to the oil, it should quickly rise to the top without
changing color. If the dough rises slowly or remains at the bottom,
wait for the oil to heat up.

Once the oil is hot, fry rolled up rolled dough one at a time,
flipping once, lightly pressing with a slotted spoon (else it will
not puff up) until puffed and golden brown, about 30 seconds to 1
minute. Transfer the fried poori to paper towels to drain. Serve hot.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/how-to-make-poori.txt>

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