Poori (version 2) Recipe - Makes 4

Poori (version 2) Recipe


1 cup (125g or 4 oz) plain flour
1/2 teaspoon (2.5ml) salt
3 tablespoons (45ml) semolina
1/2 cup (125ml or 4 fl oz) water
Vegetable oil for deep frying


Put the flour, salt and semolina in a bowl and mix well
Add the water a little at a time until you have a soft dough (you may not need all of the water or may need a little more), put the dough into a small bowl (covered with a damp cloth) to rest for 15 minutes
Heat the oil over a medium heat (around 180C or 350F)
Preheat the oven to 150C (300F) to keep the cooked poori warm
Split the dough into 4 equal sized pieces
Make each piece of dough into a ball and then roll into a flat round of about 13cm (5 inches) across
Once the oil is heated, carefully slide a poori into the oil
The poori will sink and then come back to the surface of the oil
Once the poori rises back to the surface, push it back down into the oil and cook for another 15 seconds
Then turn the poori over and cook for 30 seconds
Remove the poori from the oil and place it on some kitchen paper to absorb the excess oil - pat the poori with some more kitchen paper to remove the excess from the top
Put the cooked poori into the oven to keep warm
Repeat the above process until all of the poori are cooked
Serve warm

Recipe submitted on 27 June 2012

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