Poori Recipe

Ingredients (A):

45 g/1 1/2 oz/1/3 cup
45 g/1 1/2 oz/1/3 cup

1/4 tsp
2 tbsp

60 ml/2 fl oz/1/4 cup

plain flour
whole-wheat flour
pinch salt
cardamom seeds
vegetable oil
oil for deep-frying
warm water

Method:

1. Sift flours and salt together into a mixing bowl and tip in any bran caught in sieve. Stir in cardamom seeds and 3 tsp oil and mix in enough of the water to make a soft dough.

2. Knead dough for 5 minutes on a lightly oiled surface with a little oil rubbed into hands to prevent them sticking until dough is soft and pliable. Cover with plastic wrap and leave to rest for 10 minutes. Divide dough into 8 pieces and roll into balls. Dust balls with flour and cover with a damp cloth. Roll each ball out to a 7.5 cm (3 in) round, keeping unrolled balls and finished rounds covered with the cloth.\

3. Half-fill a deep-fat pan or fryer with oil and heat to 190C (375F) or until a day-old cube of bread browns in 40 seconds. Fry poori 1 at a time, turning over once, for 1/2 -1 minutes, until golden. Keep patting top of each poori gently with a slotted spoon as it cooks to make it puff up . serve at once.

Makes 8.