INGREDIENTS

INSTRUCTIONS

Place the flour and salt in a bowl, add the water and mix to a fairly soft
dough.
Knead for 4-5 minutes, until soft but no longer sticky.
Turn the dough onto a lightly floured surface and work and roll with your
hands until you have a long snake of dough, about 2cm (3/4inch) in
diameter.
Cut off a piece of dough, about 2cm (3/4inch) long, and wrap the remaining
dough in clingfilm.
Work the cut-off piece of dough between your palms until it forms a small,
neat ball.
Coat it with flour, then roll it out until you have a small, flat patty
about 8cm (3inches) in diameter. Continue cutting and shaping the dough in
this way, always keeping the pieces of dough covered with clingfilm when
not being worked.
Heat the oil in a wok or large frying-pan until it is hot enough to brown a
cube of bread in 30 seconds, and deep-fry the pooris, one or two at a time,
making sure you don''t overcrowd the pan.
Cook each batch for 2-3 minutes, until lightly browned, turning them once
and splashing them with hot oil to make them puff up.
Drain on kitchen paper before serving hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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