1 c Sifted whole-wheat flour
-(sift to take out some of
-the larger bran bits)
1 c All-purpose flour
1/2 ts Salt
2 tb Vegetable oil + more for
-deep-frying
1/2 c Water
Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the
top. Rub the oil in with your fingers so the mixture resembles coarse
breadcrumbs. Slowly add the water to form a stiff ball of dough. Empty the
ball on to a clean work surface. Knead it for 10-12 minutes or until it is
smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it
into a plastic bag. Set it aside for 30 minutes.
Knead the dough again, and divide it into 12 equal balls. Keep 11 of them
covered while you work with the twelfth. Flatten this ball and roll it out
into a 5-5 1/2″ round. If you have the space, roll out all the porris and
keep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1″ of oil to heat in a small, deep frying
pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter
with paper towels. Lift up one poori and lay it carefully over the surface
of the hot oil. It might sink to the bottom but it should rise in seconds
and begin to sizzle. Using the back of a slotted spoon, push the poori
gently into the oil with tiny, swift strokes. Within seconds, the poori
will puff up. Turn it over and cook the second side for about 10 seconds.
Remove it with a slotted spoon and put it on the platter. Make all the
pooris this way. The first layer on the platter may be covered with a layer
of paper towls. More pooris can then be spread over the top. Serve the
pooris hot (immediately).
NOTES : From Madhur Jaffrey’s Indian Cooking
Yields
12 Servings
