POORI BREAD

wheat flour
white flour
water
salt

Poori is basically chapati bread dough rolled into small thick circles about 3 inches in diameter. Add a tbsp of light veggie oil to chapati dough dip in oil and let rest in a covered bowl for 30 minutes. Pinch off dough and shape into 1 inch balls. Roll into circles and deep fry.

Another version of poori is bhatura (yogurt balloon bread) in which a small amount of yogurt acts as leavening. Add a little sugar and butter to make them lighter.

A wok is an ideal pan for deep-frying – it uses the least amount of oil and provides a large frying area. The oil may be strained and re-used.

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