Poori (deep-fried, Puffy Bread)

INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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