| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Breads |
20 |
Puris |
INGREDIENTS
| 225 |
g |
Wholewheat flour |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 90 |
ml |
Hot water |
|
|
Oil for deep frying |
INSTRUCTIONS
1. Sieve together with flour and salt. Rub in the oil. Add enough water to
make a stiff dough.
2. Put the dough on a floured surface and knead for about 10 minutes till
soft and smooth.
3. Divide the mixture into 20 balls.
4. Take one ball at a time, flatten it on a slightly oiled surface and roll
into rounds of 10cm/4 inch across. (Do not stack the rolled puris on one
another as they might stick together.)
5. Heat the oil in a wok until very hot and add a poori, pressing the
middle with a slotted spoon so that it puffs up. Quickly turn and cook the
other side for a few seconds. Drain and serve hot.
Compiled by Imran C.
Posted to EAT-L Digest 27 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Sat, 28 Dec 1996 15:17:43 +1000
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