Best Deep Fried Balloon Bread Poori Recipes

DEEP FRIED BALLOON BREAD (POORI)

Steps:

• Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub into it. Add water in a stream, first fast then slowly as the flour begins to adhere together. Gather the dough and knead until smooth, about 5 minutes, dusting with flour if it sticks. Brush with oil, cover and let dough rest for 15 minutes. To make the dough in the food processor, place flour and oil in the food processor. With the steel blade attached, machine running, add water in a thin stream through the feed tube. The flour will adhere together into a mass and a dough ball will form on the blades. Process for 1 minute, with on and off motion, to knead the dough. Carefully remove dough to a work surface.
• Roll dough into 12-inch long rope and cut into 12 equal parts. Roll each piece of dough into smooth balls. Or, alternatively, pinch off 1-inch round portions of dough from the whole and roll into a smooth ball. Dust the balls lightly to prevent sticking. Keep the rest of the dough covered with a damp towel or plastic wrap to prevent drying out. Start heating the oil in a wok or a chicken fryer to 375 degrees. Working one at a time, pick up one ball, dust with flour and place on the work surface. Press firmly to flatten it, turning it once. Roll the patty into a thin round circle dusting often with flour to prevent sticking. Roll few breads the same way and keep them on the work board, covered, to prevent them from drying out. DO NOT STACK. Lift one bread and gently drop it in the hot oil. When the bread is puffed and the underside golden brown, turn with a slotted spoon and fry the other side. Take it out and drain briefly on paper towels. Repeat with the rest of the rolled bread the same way.

POORI: INDIAN DEEP-FRIED BALLOON BREAD

Steps:

• Place flour and salt in bowl of food processor fitted with the shallow, metal blade. Add oil to a small amount of warm water. Turn on processor to combine flour and salt. Add oil/water mix through feed tube. Once incorporated begin adding the remaining water. Add water until a soft doug, that just pulls away from the side of the processor bowl, is formed. Pulse the dough on and off for 1 minute to knead it. Remove the dough from the processor. Place it on a work surface. Knead it several times until it is smooth. Cover well and let rest for 30 minutes to 1 hour. Forming and Cooking the Poori Before you begin forming your poori, begin heating your cooking oil in a wok or skillet. You will need 1 1/2" of oil heated to 375 degrees. Divide the dough in half. Cover and reserve one portion. Roll the other pieces of dough into a 6" long rope. Cut the rope into 1" pieces. Cover all but one of the pieces. Roll the one portion of the dough into a 1/8"-1/4" thick round. Reserve the round on a plate and cover while you roll the remaining pieces of dough. Repeat the process until all the dough has been rolled. Line a cookie sheet or other flat platter with paper towels and/or clean brown paper. Have tongs, a large solid spoon, and a slotted spoon ready beside the pot of cooking oil. Carefully slide a poori into the 375 degree oil. At first it will sink and then quickly it will rise to the surface of the hot oil. Push the pooris down beneath the surface of the oil and/or spoon them with the hot oil in order to make them puff up. Flip to brown the other side and remove with a slotted spoon to your draining platter. Continue to fry all of the breads. Poori are best eaten when hot. If you must keep them, place on a cookie sheet, cover them with a tent of foil, and place in a low oven for up to 30 minutes. The dough can be made several days ahead and stored in the refrigerator.