1 medium sized potato, freshly cooked in its jacket
1 1/3 cup (5 1/2 oz) 150 g plain flour
1/2 tsp salt
1/2 tsp ground cumin seeds
1/2 tsp garam masala
1 tbsp fresh coriander, chopped
1 1/2 tbsp vegetable oil
Sufficient vegetable oil for frying
1 1/3 cup (5 1/2 oz) 150 g plain flour
1/2 tsp salt
1/2 tsp ground cumin seeds
1/2 tsp garam masala
1 tbsp fresh coriander, chopped
1 1/2 tbsp vegetable oil
Sufficient vegetable oil for frying
method
1. Peel the potato while still hot and mash thoroughly, putting through a ricer if possible. Allow to cool slightly.
2. Sieve the flour, salt, cumin, garam masala and coriander into a bowl.
3. Add the mashed potato and with the fingertips combine with the flour mixture.
4. Add the oil and rub in well to form a dough. A little water may be needed to bind the mixture and the dough should be very firm.
5. Knead the dough for 10 minutes and form into a ball, coat with oil and place in a plastic bag and leave to rest for 20 minutes.
6. Knead the dough again for a few minutes then divide into 8 equal parts and cover with cling film.
7. Heat the oil in a deep frying pan or wok, noting that a depth of 6 cm (2 1/4 in) of oil is required, and wait until the oil becomes very hot.
8. While the oil is heating, form each of the 8 pieces of dough into balls.
9. Taking one at a time, flatten the ball in the palm of your hand and put on a lightly floured surface, and roll out evenly with a rolling pin to a round of 15 cm (6 in) diameter.
10. Fry each poori in the hot oil by laying it carefully on top of the oil, when it should start to sizzle.
11. Gently push the poori under the oil with the back of a draining spoon.
12. In a very short time it should balloon.
13. Turn it over and cook on the underside for a few seconds.
14. Remove and drain on absorbent kitchen paper, which is lining a large bowl.
15. Cover the bowl with a lid or plate to keep the poori warm while you cook the rest.
2. Sieve the flour, salt, cumin, garam masala and coriander into a bowl.
3. Add the mashed potato and with the fingertips combine with the flour mixture.
4. Add the oil and rub in well to form a dough. A little water may be needed to bind the mixture and the dough should be very firm.
5. Knead the dough for 10 minutes and form into a ball, coat with oil and place in a plastic bag and leave to rest for 20 minutes.
6. Knead the dough again for a few minutes then divide into 8 equal parts and cover with cling film.
7. Heat the oil in a deep frying pan or wok, noting that a depth of 6 cm (2 1/4 in) of oil is required, and wait until the oil becomes very hot.
8. While the oil is heating, form each of the 8 pieces of dough into balls.
9. Taking one at a time, flatten the ball in the palm of your hand and put on a lightly floured surface, and roll out evenly with a rolling pin to a round of 15 cm (6 in) diameter.
10. Fry each poori in the hot oil by laying it carefully on top of the oil, when it should start to sizzle.
11. Gently push the poori under the oil with the back of a draining spoon.
12. In a very short time it should balloon.
13. Turn it over and cook on the underside for a few seconds.
14. Remove and drain on absorbent kitchen paper, which is lining a large bowl.
15. Cover the bowl with a lid or plate to keep the poori warm while you cook the rest.
serving amount
makes 8
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