POORIS

These delicious little deep-fried breads, shaped into discs, make it temptingly easy to overindulge. In most areas, they are made of wholemeal flour, but in the east and northeast of India, they are made from plain refined flour, and are known as loochis.

Makes :

Preparation Method :

Sift the flours, salt and chilli powder, if using, into a large mixing bowl. Add the vegetable oil then add sufficient water to mix to dough.
Tip the dough out on to a lightly floured surface and knead for 8 - 10 minutes until smooth.
Place in an oiled bowl and cover with oiled clear film (plastic wrap). Leave for 30 minutes.
Place the dough on the floured surface. Divide into 12 pieces.
Roll one piece into a 13 cm / 5 inch round. Keep the rest of the dough covered.
Repeat with the remaining dough. Stack the pooris, layered between clear films, to keep them moist.
Pour the oil for frying to a depth of 2.5 cm / 1 inch in a deep frying pan and heat it to 180°C / 350°F.
Using a metal spatula, lift one poori and slide it into the oil; it will sink but then return to the surface and begin to sizzle. Gently press the poori into the oil. It will puff up.
Turn the poori over after a few seconds and allow it to cook for further 20 - 30 seconds.
Remove the poori from the pan and pat dry with kitchen paper.
Place the cooked poori on a large baking tray and keep warm in a low oven while you cook the remaining pooris. Serve warm.