Poori

 275 g wholewheat (atta) flour
 50 g self-raising flour
 salt to taste
 225-250ml water
 1 litre sunflower oil for frying
1

Put both flours and a pinch of salt into a mixing bowl and one tablespoon of sunflower oil and rub with your fingertips. Then add a little water at a time to make a stiff dough but which is smooth and pliable. Break the dough into even portions, roll them into small balls between the palms of your hands and dust with flour. Flatten a ball and then using a rolling pin, roll it out into a flat round shape about approx 12cm/4½” in size.

2

Heat the oil in a large deep frying or saucepan to 190ºC using a cooking thermometer to check the temperature. Using a slotted spoon, gently drop the poori into the oil and push it down, it should immediately float to the top, flip it over and fry for a few seconds until it is golden. Lift out the poori and drain well on absorbent kitchen/paper towels which will soak up the excess oil. Continue to fry the remaining the pooris.

3

Serve hot, with vegetable curries, daals and pickles.

Category, CuisineCooking Method

Ingredients

 275 g wholewheat (atta) flour
 50 g self-raising flour
 salt to taste
 225-250ml water
 1 litre sunflower oil for frying

Directions

1

Put both flours and a pinch of salt into a mixing bowl and one tablespoon of sunflower oil and rub with your fingertips. Then add a little water at a time to make a stiff dough but which is smooth and pliable. Break the dough into even portions, roll them into small balls between the palms of your hands and dust with flour. Flatten a ball and then using a rolling pin, roll it out into a flat round shape about approx 12cm/4½” in size.

2

Heat the oil in a large deep frying or saucepan to 190ºC using a cooking thermometer to check the temperature. Using a slotted spoon, gently drop the poori into the oil and push it down, it should immediately float to the top, flip it over and fry for a few seconds until it is golden. Lift out the poori and drain well on absorbent kitchen/paper towels which will soak up the excess oil. Continue to fry the remaining the pooris.

3

Serve hot, with vegetable curries, daals and pickles.

Poori
Nutrition Facts

Servings 4

Ingredients

 275 g wholewheat (atta) flour
 50 g self-raising flour
 salt to taste
 225-250ml water
 1 litre sunflower oil for frying

DIRECTIONS

1

Put both flours and a pinch of salt into a mixing bowl and one tablespoon of sunflower oil and rub with your fingertips. Then add a little water at a time to make a stiff dough but which is smooth and pliable. Break the dough into even portions, roll them into small balls between the palms of your hands and dust with flour. Flatten a ball and then using a rolling pin, roll it out into a flat round shape about approx 12cm/4½” in size.

2

Heat the oil in a large deep frying or saucepan to 190ºC using a cooking thermometer to check the temperature. Using a slotted spoon, gently drop the poori into the oil and push it down, it should immediately float to the top, flip it over and fry for a few seconds until it is golden. Lift out the poori and drain well on absorbent kitchen/paper towels which will soak up the excess oil. Continue to fry the remaining the pooris.

3

Serve hot, with vegetable curries, daals and pickles.