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Deep Fried Balloon Bread

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Dujour01 1 Servings

INGREDIENTS

1 c Atta/chapati flour, Indian
whole-wheat
bread or 1/2 cup
whole wheat flour
plus 1/2 cup
unbleached
all-purpose flour 1
tablespoon of corn
peanut or vegetable
oil
1/3 c Water
Unbleached all-purpose flour
for dusting
Corn, peanut or vegetable
oil enough to fill
a kadhai or a
skillet to a depth
of 3 inches

INSTRUCTIONS

Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub
into it. Add water in a stream, first fast then slowly as the flour
begins to adhere together. Gather the dough and knead until smooth,
about 5 minutes, dusting with flour if it sticks. Brush with oil,
cover and let dough rest for 15 minutes. To make the dough in the  food
processor, place flour and oil in the food processor. With the  steel
blade attached, machine running, add water in a thin stream  through
the feed tube. The flour will adhere together into a mass and  a dough
ball will form on the blades. Process for 1 minute, with on  and off
motion, to knead the dough. Carefully remove dough to a work  surface.
Roll dough into 12-inch long rope and cut into 12 equal  parts. Roll
each piece of dough into smooth balls. Or, alternatively,  pinch off
1-inch round portions of dough from the whole and roll into  a smooth
ball. Dust the balls lightly to prevent sticking. Keep the  rest of the
dough covered with a damp towel or plastic wrap to  prevent drying out.
Start heating the oil in a wok or a chicken fryer to 375 degrees.
Working one at a time,  pick up one ball, dust with flour and place on
the work surface. Press  firmly to flatten  it, turning it once. Roll
the patty into a thin round circle dusting  often with flour to prevent
sticking. Roll few breads the same way  and keep them on the work
board, covered, to prevent them from drying  out. DO NOT STACK. Lift
one bread and gently drop it in the hot oil.  When the bread is puffed
and the underside golden brown, turn with a  slotted spoon and fry the
other side. Take it out and drain briefly  on paper towels. Repeat with
the rest of the rolled bread the same  way.  Yield:12 poories- 4
servings  Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW #DJ9458
- JULIE SAHNI  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5926
Calories From Fat: 367
Total Fat: 42.3g
Cholesterol: 0mg
Sodium: 34.2mg
Potassium: 1672.9mg
Carbohydrates: 1192.3g
Fiber: 42.2g
Sugar: 4.2g
Protein: 161.4g


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