- 1 medium sized potato freshly cooked in its jacket
- 5 1/2 oz 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
- Peel the potato while still hot and mash thoroughly, putting through a ricer if possible. Allow to cool slightly.
- Sieve the flour, salt, cumin, garam masala and coriander into a bowl.
- Add the mashed potato and with the fingertips combine with the flour mixture.
- 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.
- 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.
- Knead the dough again for a few minutes then divide into 8 equal parts and cover with cling film.
- 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.
- While the oil is heating, form each of the 8 pieces of dough into balls.
- 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.
- Fry each poori in the hot oil by laying it carefully on top of the oil, when it should start to sizzle.
- Gently push the poori under the oil with the back of a draining spoon.
- In a very short time it should balloon.
- Turn it over and cook on the underside for a few seconds.
- Remove and drain on absorbent kitchen paper, which is lining a large bowl.
- Cover the bowl with a lid or plate to keep the poori warm while you cook the rest.
Calories: 115 kcal
Carbohydrates: 20 g
Protein: 3 g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 148 mg
Potassium: 135 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 5 IU
Vitamin C: 5 mg
Calcium: 7 mg
Iron: 1 mg