-
Sift the flour and salt into a large mixing
bowl. Add the 2 tbsp oil, then add sufficient water to make
semi-tough dough.
-
Tip the dough onto a lightly floured surface
and knead for 8-10 minutes until smooth.
-
Place in an oiled bowl and cover with oiled
clear film. Leave for 30 minutes.
-
Place the dough onto the floured surface.
Divide into 12 equal pieces.
-
Keeping the rest of the dough covered, roll one
piece into a 5 inch round.
-
Repeat with the remaining dough.
-
Stack the pooris, layered between clean film to
keep them moist.
-
Pour the oil in a big deep frying pan. Heat the
oil to 180 degree Celsius/350 degree Fahrenheit.
-
Now lift one poori and gently slide them
through the sides of the pan into the oil (be careful not to dip
your fingers); it will sink but will then return to the surface and
begin to sizzle.
-
Gently press the poori into the oil. It will
puff up. Turn the poori over after a few seconds and allow it to
cook for a further 20-30 seconds.
-
Remove the poori from the pan and pat dry with
kitchen paper.
-
Serve warm.
