INGREDIENTS

INSTRUCTIONS

From: prakash@server.uwindsor.ca (Sujata Prakash)
Date: Tue, 30 Aug 1994 03:05:11 GMT
Take 5 cups of wheat flour, mix in two-three tablespoons oil, a touch of
salt and water. Knead with hand into a not so soft dough. If the dough
becomes too soft, rolling the pooris will be difficult. Also, they may not
puff up properly.
Divide the dough into 1' inch balls and roll each one out into flat thin
pitas about 3.5 inch in diameter. Deep fry in medium hot oil.  The instant
you release a poori into the hot oil, it should puff up in about 5-6
seconds. Then, turn in upside down to fry the other face. Donot let it get
brown. If oil is too hot, poori will get browned on the outside but may
remain doughy on the inside. So, adjust the oil temperature accordingly
Its easier to make pooris if two persons are doing it. One can roll out the
pooris and the other can fry them simulataneously. Otherwise, you may have
to roll out all atonce,keep each covered under a damp cloth (otherwise they
will become dry on the surface) and then deep fry each one.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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