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Deep fried, puffed flat bread bread which can be served with variety of sides. Best serve in breakfast with halwa, chanay/cholay etc.
Total servings: 2-3
Preperation time: 10-15 min
Best for: All
How to serve: Hot
1 cup sifted wholewheat flour (sift to take out some of the larger bran bits)
1 cup allpurpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil + more for deepfrying
Put the 2 flours and salt in a bowl.
Drizzle the 2 tablespoons oil over thetop.
Rub the oil in with your fingers so the mixture resembles coarsebreadcrumbs. Slowly add the water to form a stiff ball of dough. Empty theball on to a clean work surface. Knead it for 1012 minutes or until it issmooth. Form a ball. Rub about 1/4 te
aspoon oil on the ball and slip itinto a plastic bag.
Set it aside for 30 minutes.Knead the dough again, and divide it into 12 equal balls. Keep 11 of themcovered while you work with the twelfth.
Flatten this ball and roll it outinto a 55 1/2" round.
If you have the space, roll out all the porris andkeep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1" of oil to heat in a small, deep frying pan(I used my wok).
Let it get very, very hot. Meanwhile, line a platter withpaper towels.
Lift up one poori and lay it carefully over the surface of thehot oil.
It might sink to the bottom but it should rise in seconds and beginto sizzle. Using the back of a slotted spoon, push the poori gently into theoil with tiny, swift strokes. Within seconds, the poori will puff up.
Turnit over and cook the second side for about 10 seconds.
Remove it with aslotted spoon and put it on the platter.
Make all the pooris this way.
The first layer on the platter may be covered with a layer of paper towls.
More pooris can then be spread over the top.
Serve the pooris hot (immediately).