Free Recipe Poori 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Poori 2 Recipe
1/3 c All-purpose flour
1/3 c Whole-wheat flour
1 pn Salt
1/4 ts Cardamom seeds, ground
2 tb Vegetable oil
1/4 c Warm water, about
Oil for deep frying
Poori 2 Preparation
Karen Haigh. Originally From: The Book of Curries & Indian Foods Sift flours and salt into a medium bowl; add any bran remaining in sifter. Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the water to make a soft dough. Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable. Cover with plastic wrap and let rest 10 minutes. Divide dough into 8 pieces; roll into balls. Dust balls with flour and cover with a damp cloth. Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth. Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50 seconds. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up. Serve at once. Posted to Recipe Archive – 09 Feb 97 by ted by: brownm_j@FHU.EDU on Feb 9, 97.
Cooking Temperature:
Recipe Serves: 8
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