225 g (8 oz) plain flour
2.5 g (1/2 tsp) salt
30 ml (2 tbsp) oil
approx. 100 ml (3 1/2 oz) hot water
oil for deep frying
2.5 g (1/2 tsp) salt
30 ml (2 tbsp) oil
approx. 100 ml (3 1/2 oz) hot water
oil for deep frying
method
1. Sieve together the flour and salt. Rub in the oil, and add enough water to make a stiff dough.
2. Put the dough on a floured surface and knead for about 10 minutes till soft and smooth. Divide the mixture into 20 balls.
3. Taking one ball at a time, flatten on a slightly oiled surface and roll into a round of 10 cm (4 in) across. (Do not stack the rolled pooris on one another as they will stick together.)
4. Heat the frying oil until very hot, add a poori, pressing the middle with a slotted spoon so that it puffs up. Quickly turn and cook the other side for a few seconds.
5. Drain and keep warm while you make the rest. Serve hot.
2. Put the dough on a floured surface and knead for about 10 minutes till soft and smooth. Divide the mixture into 20 balls.
3. Taking one ball at a time, flatten on a slightly oiled surface and roll into a round of 10 cm (4 in) across. (Do not stack the rolled pooris on one another as they will stick together.)
4. Heat the frying oil until very hot, add a poori, pressing the middle with a slotted spoon so that it puffs up. Quickly turn and cook the other side for a few seconds.
5. Drain and keep warm while you make the rest. Serve hot.
serving amount
makes 20
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