*  Exported from  MasterCook II  *
 
                      POORI (Deep-fried, Puffy Bread)
 
 Recipe By     : Linda St. Pierre/Calgary, Alberta, Canada
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Bread, Biscuits & Muffins X      Ethnic X
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           sifted whole-wheat flour (sift to take out
                         some of the larger bran bits)
    1      cup           all-purpose flour
      1/2  teaspoon      salt
    2      tablespoons   vegetable oil + more for deep-frying
      1/2  cup           water
 
 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 stiff 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 1/4 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 5-5 1/2″ 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).
 
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 NOTES : From Madhur Jaffrey’s Indian Cooking

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