8 oz chapati flour or half and half mixture of sifted wholemeal flour and plain white flour
1/2 tsp salt
2 tbsps groundnut oil,plus more for deep-frying
3 1/2-4 fl oz water
1. Put the flour and salt in a bowl. Drizzle the 2 tbsps of oil over the top and rub it in with your fingers.
2.Slowly mix in enough of the water to form a medium-soft ball of dough. Turn out and knead for about 10 minutes,until smooth.
3. Shape the dough into a ball,rub it with a little oil, and set aside in a covered bowl. Leave to rest for 10 minutes or longer.
4. Put some oil into a karhai or small wok to a depth of at least 2 in and set it over a medium-high heat. Allow it to get very hot. Meanwhile, divide the dough into 12 balls. Take 1 ball (keep the rest covered) and roll it out into a 5 in disc, flouring the wok surface to prevent sticking if necessary.
5. Immediately, lift up the disc and carefully lay it on top of the hot oil without letting it fold up on itself. it will begin to float and sizzle,and will puff up in seconds.
6. Using a slotted spoon, flick oil over the poori,using light,gentle and quick strokes. Turn the poori over and cook it for another few seconds.
7. Remove it with a slotted spoon and keep on a plate lined with kitchen paper. Make the remaining pooris in the same way.
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This post was written by admin on November 26, 2010
