INGREDIENTS

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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