Poori (fried bread from India)

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Plain, Sugar/Cinnamon Covered, or Garlic Flavored

Preparation time:
Cooking time:

Difficulty: Difficult - for experienced cooks
Serves:

Dietary guidance: g 

Tags: indian · side · bread · gluten · glutenfree · celiac ·

Ingredients

1 cup flour mix (or white rice flour)
1/2 teaspoon salt
2 Tablespoons oil
7-8-10 Tablespoons milk (or water)
2 teaspoons Garlic powder
or sugar and cinnamon combined in bowl (Dessert Poori)

Method

Pour flour in bowl. Add salt and mix it in. Dribble oil over the top and rub it into the flour with your fingers. Slowly--1 Tablespoon at a time--add milk, or water, to form a medium-soft ball. Knead for 10 min, or until smooth. Should have consistancy of "new Play-dough"--no dry cracks, but not soggy/slimey. Form big ball, cover with oil, let rest.
Divide dough into 12 balls. Take one, roll it out into about a 2-3" round (cut a Zip-loc baggie into 2 plastic squares and roll the dough in between--easy to lift dough off of--or hand flatten in 2 hands). If they are rolled thin enough, the Poori will "puff-up" similar to pita bread.
Use a deep, frying pan, or wok, over medium High heat. When oil is Very hot, lay poori carefully on surface of oil without letting it fold up. It should sizzle immediately (if not heat oil more). Spoon hot oil over poori or dunk it under with spoon--with quick strokes. It should puff up in seconds. Turn poori over and cook for a few seconds. Remove with slotted spoon and place on paper towels. Serve immediately. Whether they "puff-up" or not, they still taste great!
For dessert, cover plain poori with sugar/cinnamon mix while still hot!! recipe from celiac.com

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