INGREDIENTS

INSTRUCTIONS

Poories are much easier to make than chappaties or phulkas since
deep-fat requires less skill and the poories inevitably balloon up,
providing both cook and spectators great satisfaction. Because they
contain more oil, they are usually prepared daily, but they are a
refreshing and reliable change and good to prepare in advance for
parties. The quality and taste of the oil affects the flavor.  Source:
" Beyond Curry: Quick and Easy Indian Cooking" by Hemalata  Dandekar
Mix the dough as for chappaties [*1], with the exception that the oil
added to the flour should be hot. Set aside for 30 minutes. Heat oil
for deep-frying (two or three inches deep) in a heavy, cast-iron
frying pan.  ROLLING THE POORI: Pinch off small amounts of dough and
roll by hand  into spheres about 1 inch in diameter. Dip one into
heated oil and  smear the oil onto a rolling surface so dough won't
stick to it. Roll  out with a rolling pin into circles 3 1/2 to 4
inches in diameter.  COOKING THE POORI: Test oil temperature by
dropping in a small pinch  of the dough. If it rises to the surface
immediately, the oil is  ready. Gently slip the rolled-out poori into
the oil, from the side  of the pan so the hot oil does not splash. The
poori should rise to  the surface immediately. Carefully splash hot oil
on its top surface  with a spatula. [Don't use those teflon ones-they
melt.] The poori  will start to balloon about 10 to 15 seconds after it
is dropped into  the oil. Continue splashing hot oil on its surface to
expedite the  process. Turn over and fry for a few seconds on the other
side.  Poories become a light golden brown when done.  When cooked,
remove the poori from oil and drain on paper towels.  Serve hot with
curry, vegetables, salads, and pickles or chutneys.  Poories can be
maintained in their blown up position by pricking them  with a pin as
they are removed from the oil. They can be prepared  ahead of time for
a party or a dinner. They should be stored in a  large plastic bag to
prevent them from hardening.  [*1 From Chappaties  MAKING THE DOUGH:
Combine salt and flour and heap this mixture in a  bowl. Make a well in
the middle and add oil. Work flour and oil  together, as for pastry
dough, and then add two cups water. Mix and  knead the dough, aiming
for an homogeneous mass. Add more water  (about 1 up), a little at a
time, kneading to absorb the moisture  until the dough is soft but not
sticky. It is the right consistency  if, when poked with the index
finger, a little indentation is made  but the dough does not stick to
the finger.]  Posted to JEWISH-FOOD digest Volume 98 #007 by David
Fillingham  <dfillingham@earthlink.net> on 5 Ja, n 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 33.7mg
Carbohydrates: 23.8g
Fiber: <1g
Sugar: <1g
Protein: 3.2g