| 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.
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