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How to Make Indian Poori
What is Indian Poori?
There are all kinds of breads in India, many of these breads are made with a very finely ground whole-wheat flour that is called ata. Some the the breads, such as Poori, are deep-fried. The ideal utensil for this is the Karahai, a thick, circular-shaped deep cooking pan, because it is very economical on oil and because it prevents hot oil from splashing on the cooker. A deep frying pan may be used as a substitute.
How do you eat Indian Poori?
Pooris look like puffed-up balloons. they are crispy yet soft, delicious and may be eaten almost all meat and vegetable curries. It can also be used as a breakfast dish. This is usually called Poori Baji (or Puri Baji) and is the preferred breakfast dish in many Indian households. It's essentially Poori bread served with a spiced potato dish which could be either curried or dry.
How to Prepare Poori
Before cooking please note this word of caution: As the cooking old for the Pooris is hot, care should be taken not to splash it around. do not drop the Poori into the oil from a great height or it will splash and could burn you and damage your clothes.
- 8Oz Wholemeal Flour (or Ata)
- 6 tblspn Oil
- 6 fl Oz Warm Water
Plus oil for deep frying
Instructions for cooking Indian Poori
- Put the flour in a deep bowl, run the oil in with your fingers and slowly add the water to form a stiff ball of dough. Knead for about 5 minutes or until it is smooth and then divide it into about 20 balls of equal size.
- Take one ball at a time, flatten it and roll it out into a 4-5 inch round.
- If you have the space, roll out all the Pooris and keep them in a single layer. Warm the old, let it get very hot, lift one Poori up at a time and gently drop it into the hot oil. Within seconds the Pooris will puff up. Turn over and cook the other side for a further few seconds.
- Remove the Poori with a slotted spoon.
- Repeat the procedure until all the Pooris are fried.
Serve whilst still warm with Aloo Bhaji.
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