0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Indian 8 Servings

INGREDIENTS

1/3 c All-purpose flour
1/3 c Whole-wheat flour
1 pn Salt
1/4 ts Cardamom seeds, ground
2 tb Vegetable oil
1/4 c Warm water, about
Oil for deep frying

INSTRUCTIONS

Karen Haigh. Originally From: The Book of Curries & Indian Foods
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.
Posted to Recipe Archive - 09 Feb 97 by ted by: brownm_j@FHU.EDU on Feb 9,
97.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?