INGREDIENTS

INSTRUCTIONS

POORI
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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