POORI: INDIAN DEEP-FRIED BALLOON BREAD
Yield 12 poori
Number Of Ingredients 5
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.
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