Poori (deep-fried, Puffy Bread)

When we fail to observe the third commandment, when we fail to honor God as God, and use His name as a curse word, or in a flippant, careless manner, we fail to fulfill this first petition (of the Lord’s Prayer to “hallow” God’s name). Perhaps nothing is more commonplace in our culture than the expression that comes from people's lips on many occasions, when they say simply, “Oh, my God.” This careless reference to God indicates how far removed our culture is from fulfilling the petition of the Lord's Prayer. It should be a priority for the church and for every individual Christian to make sure that the way in which we speak of God is a way that communicates respect, awe, adoration, and reverence. How we use the name of God reveals more clearly than any creed we ever confess our deepest attitudes towards the God of the sacred name.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Biscuits &, Bread, Ethnic x	12	Servings

INGREDIENTS

1	c	Sifted whole-wheat flour
		sift to take out some of
		the larger bran bits
1	c	All-purpose flour
1/2	t	Salt
2	T	Vegetable oil + more for
		deep-frying
1/2	c	Water

INSTRUCTIONS

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil
over the top. Rub the oil in with your fingers so the mixture
resembles coarse breadcrumbs. Slowly add the water to form a stiff
ball of dough. Empty the ball on to a clean work surface. Knead it  for
10-12 minutes or until it is smooth. Form a ball. Rub about 1/4
teaspoon oil on the ball and slip it into a plastic bag. Set it aside
for 30 minutes.  Knead the dough again, and divide it into 12 equal
balls. Keep 11 of  them covered while you work with the twelfth.
Flatten this ball and  roll it out into a 5-5 1/2" round. If you have
the space, roll out  all the porris and keep them in a single layer,
covered with plastic  wrap.  Over a medium flame, set about 1" of oil
to heat in a small, deep  frying pan (I used my wok). Let it get very,
very hot. Meanwhile,  line a platter with paper towels. Lift up one
poori and lay it  carefully over the surface of the hot oil. It might
sink to the  bottom but it should rise in seconds and begin to sizzle.
Using the  back of a slotted spoon, push the poori gently into the oil
with  tiny, swift strokes. Within seconds, the poori will puff up. Turn
it  over and cook the second side for about 10 seconds. Remove it with
a  slotted spoon and put it on the platter. Make all the pooris this
way. The first layer on the platter may be covered with a layer of
paper towls. More pooris can then be spread over the top. Serve the
pooris hot (immediately).  NOTES : From Madhur Jaffrey's Indian Cooking
Recipe by: Linda St. Pierre/Calgary, Alberta, Canada Posted to
MC-Recipe Digest V1 #665 by Creedenite@aol.com on Jul 11, 1997

A Message from our Provider:

“Rainbows – a gift from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 97.6mg Potassium: 22.4mg Carbohydrates: 15.9g Fiber: <1g Sugar: <1g Protein: 2.2g