Poori

Karen Haigh
Originally From: The Book of Curries & Indian Foods
Makes 8

1/3 cup all-purpose flour
1/3 cup whole-wheat flour
pinch of salt
1/4 teaspoon cardamom seeds, ground
2 tablespoons vegetable oil
about 1/4 cup warm water
oil for deep frying

Sift flours and salt into a medium bowl; add any bran remaining in sifter. Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the water to make a soft dough.

Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable. Cover with plastic wrap and let rest 10 minutes. Divide dough into 8 pieces; roll into balls. Dust balls with flour and cover with a damp cloth. Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth.

Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50 seconds. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up. Serve at once.

From the Dinner Co-op