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Fried Puffy Poori

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  1. Indian Cuisine   >
  2. Indian Breads
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photo by Meetu koli

INGREDIENTS
Main Ingredients
3 cups Wheat Flour
Wheat Flour Wheat flour is made up by grinding wheat. Wheat flour is generally of two types; white flour and whole wheat flour. It is used in variety of breads, biscuits and crackers....
  • atta
1 1/2 cup Water
Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
  • agua
  • Sal
  • pani
    (पानी)
1 tablespoon salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
1/4 tablespoon ajwain
Carom seeds
Also known as : Bishops weed
Commonly known as ajwain in South Asia, these seeds are highly fragrant, taste & smell like thyme(with a stronger flavor). It is used in savory dishes to add flavor and aroma....
  • semillas Carambola
  • Sal
  • ajavain
    (अजवाइन)
0.9 pints cooking oil
cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
    About The Chef
    Lives in : South Delhi India I am food lover

    Fried Puffy Poori

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    • Prep:
    • Cook:
    The Poori is a fried version of the chapatti that is the center of a lot of religious food. It is a common bread eaten across India as staple food in most parts. Its faster to make then chapatti and can totally yum if made well.
    Preparation
    Make the Dough and fry the puffy poories
    • Simple put the wheat, salt and Ajwain in a large bowl and kneed with water slowly until a uniform texture is achieved.

    • With the center of your palm make dough balls the size of the your palm

    • Brush it with some oil and use a belan(roller) to make round chapatti type roties on solid base. Indians use a chakla(roller board) so the size is defined but some just make them to there liking.

    • In the large pan, add half a liter of oil for deepfrying and bring it to boil.

    • Once heated, add one poori at a time. It will puff up soon.

    • Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over.

    • Serve poori hot with a vegetable curry or sweet dishes like suji ka halwa or Tamatar ki sabji.

    Kitchen Equipment
    • Frying pan or Kadai
    • Belan(roller) and Chakla(roller board)
    • Frying spoon or slotted spoon
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