Poori

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== Description ==
Poori is a deep fried version of phulka. This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and Ghee or other fat-the dough is almost identical to that for Chapati. Poori is very popular Pakistan.
== Ingredients ==
* 1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits)
* 1 cup all-purpose flour
* ½ teaspoon salt
* 2 tablespoons vegetable oil + more for deep-frying
* ½ cup water
== Directions ==
# Put the 2 flours and salt in a bowl.
# Drizzle the 2 tablespoons oil over the top.
# Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.
# Slowly add the water to form a soft ball of dough.
# Empty the ball on to a clean work surface.
# Knead it for 10-12 minutes or until it is smooth.
# Form a ball.
# Rub about ¼ teaspoon oil on the ball and slip it into a plastic bag.
# Set it aside for 30 minutes.
# Knead the dough again, and divide it into 12 equal balls.
# Keep 11 of them covered while you work with the twelfth.
# Flatten this ball and roll it out into a 5-5½" round.
# If you have the space, roll out all the porris and keep 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 with paper towels.
# Lift up one poori and lay it carefully over the surface of the hot oil.
# It might sink to the bottom but it should rise in seconds and begin to sizzle.
# Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes.
# Within seconds, the poori will puff up.
# Turn it over and cook the second side for about 10 seconds.
# Remove it with a slotted 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) with chunna curry and sooji ka halwa.
# You may like to have a touch of mango pickle as well!.
== Serving Tips ==
They are best when served piping hot and puffed - straight from the oven to the table. You should fry them right before serving. It is possible to warm them in a stove for up to half an hour. Beyond that they lose some of their taste and soften. The older bread is called "baasi" - tired or deflated breads. They are often used this way in a lunchbox.
Category:Bread Recipes
Category:Pakistani Recipes