Poori's are one of my all time favourite breads in the world! They really do go with everything and they are a definite winner at any good party or festival! In fact they are the BEST breads for making on masses because you can roll out the disc's and lay them on a plate in a single layer so that they are fast when it comes to frying them all up.
Like chapati's there are a few factors that make the perfect poori. I really do find that you need the dough to be HARD! Otherwise the wont puff up properly and they will be oil soaked. I ALWAYS use some course semolina to help them crisp up. The last important thing you have to do is do NOT let the dough rest! It is always better to fry them as soon as you can after making the dough. I hope I haven't made it sound to hard to make because these breads are really good fun to cook and your kids will be so exited when the watch them puff up like a balloon. So go on... give my recipe a go and tell me what you think, because this way works for me every time!! :-) :-) :-)
to make about 6 poori's
1/2 cup chapati flour,
1 tbs course semolina,
a large pinch of salt,
about 1 1/2 tsp of oil,
enough water to make a hard/firm dough.
Directions:- Pre heat a small pan of oil on a medium heat. You need a few inches deep of oil.
1) Sieve the flour into a large bowl and add all of the ingredients except for the oil and mix well.
2) Add the water SLOWLY and knead the dough together until it forms a hard dough. It needs to be hard because you don't want to use any extra flour when you are rolling them out.
3) Roll out the dough to be a few millimetres thick. They need to be thicker than chapati's.
4) Test the oil with a small piece of dough and if the dough floats to the top when you put it in the oil should be ready. Teat the sample to see what you think.
5) Slide the poori gently into the oil, lightly pressing the poori to encourage it to puff up. When it is fully puffed, after a second gently turn over the poori to fry the other side.
6) Fry on that side for a few moments before draining on kitchen paper and serve immediately with your favourite curry but goes especially nice with prawn curry or Gujarati aloo