Poori - 3 Recipe - Cooking Index
Poori - 3 Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Whole wheat flour |
| 1 cup | 62g / 2.2oz | White flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Ghee or sweet butter |
| 2/3 cup | 157ml | Warm water |
| 1 cup | 237ml | Cooking oil - for frying |
Place the flour and salt in a large mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add 1/3 cup water all at once and work the mixture into a mass. Then, while still mixing with your hand, add water slowly, in dribbles, until the dough is formed and kneadable. (You want a pliable, but moderately stiff dough; you may use more than 2/3 cup (160ml) of water to achieve this, depending on the flour.) Place the dough on a clean work surface, wash and dry your hands, rub them with oil and knead the dough until it is silky smooth and pliable (about 8 minutes). You can also make the dough in a food processor. Form the dough into a smooth ball, rub it with ghee or oil and cover with an inverted bowl. Let the dough rest for 1/2 to 3 hours. If you want to leave it longer, keep it well sealed in a fridge for up to 24 hours. Remove it at least 1 hour before use.
Collect the items you will need for rolling and cooking: a rolling pin, two or three cookie sheets, a slotted spoon for frying, a tray lined with double-thick paper towels for draining the fried breads, and a karai, wok, or deep-walled Dutch oven. Place the dough on a work surface and knead briefly. The dough should be stiff enough to roll out without extra flour. If it has softened too much during its rest period, knead in flour as necessary. To make 16 pooris, divide the dough in half and roll one portion into a rope. Cut into 8 pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of the dough. To make 8 party pooris, divide the dough into 8 pieces and roll into smooth balls. Take one ball of dough, keeping the others covered, and flatten it out into a 1/2" patty. Dip a corner of the patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2" - 5" (or 10") round.
Place it on a cookie sheet and roll out all of the pooris this way. o not allow the rounds to touch; lay them out in one layer on several cookie sheets or another clean flat surface. Cover with plastic wrap. Heat the ghee or oil over moderately high heat until it reaches about 365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into the hot oil so that it remains flat and does not fold over. The bread will sink to the bottom of the pan but quickly wants to bob to the surface. As it begins to rise, cover it with the back of the slotted spoon, and keep it submerged under the frying surface until it puffs into a steam-filled balloon. (Take care not to press the poori harshly - a tear in the delicate crust could fill the poori with oil.) When it is lightly browned on the first side, carefully turn it over and brown the second side. The frying time is under a minute for both sides. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris, adjusting the heat to keep the oil at an even temperature. It if overheats, remove the pan from the burner.
Serve immediately or, to keep the batch warm for up to 1/2 hour, place the drained breads on paper-towel-lined cookie sheets, letting them overlap very slightly, and set in a preheated 275F/180C oven. As pooris cool, they deflate. At room temperature, the baasi pooris can be stacked and wrapped in a clean tea towel for up to 12 hours.
Variations:
Masala Poori As for regular poori but add the following along with the salt: 1/4 tsp cayenne pepper 1/2 tsp turmeric 1 1/2 tsp ground cumin 2 tsp ground coriander.
Sweet Poori Add 1/2 cup golden or brown granulated sugar to the flour in the recipe for regular poori. Also 1 tsp of cardamom is nice.
Semolina Poori As for regular poori but use semolina not flour, milk not water
Luchi As for regular poori but use unbleached white flour and increase ghee to 3 tbsp. Reduce salt to 1/4 tsp.
Banana Poori 1 1/3 cup chapati flour 1 cup gram flour 1/2 tsp salt 1/2 ground cumin 1 tbsp brown sugar 2 tbsp ghee Make as for regular pooris adding the sugar and spice to the flours with the salt. Use mashed bananas instead of water.
Source:
Tamales World Tour Show #WT1A13
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.