|5 cups||Whole wheat flour (buy it from an Indian grocery store)|
|Salt to taste (up to)|
|3 tablespoons||Cooking oil|
|Water for kneading|
From: prakash@... (Sujata Prakash) Date: Tue, 30 Aug 1994 03:05:11 GMT Take 5 cups of wheat flour, mix in two-three tablespoons oil, a touch of salt and water. Knead with hand into a not so soft dough. If the dough becomes too soft, rolling the pooris will be difficult. Also, they may not puff up properly.
Divide the dough into 1' inch balls and roll each one out into flat thin pitas about 3½ inch in diameter. Deep fry in medium hot oil. The instant you release a poori into the hot oil, it should puff up in about 5-6 seconds. Then, turn in upside down to fry the other face. Donot let it get brown. If oil is too hot, poori will get browned on the outside but may remain doughy on the inside. So, adjust the oil temperature accordingly Its easier to make pooris if two persons are doing it. One can roll out the pooris and the other can fry them simulataneously. Otherwise, you may have to roll out all atonce,keep each covered under a damp cloth (otherwise they will become dry on the surface) and then deep fry each one.
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