Poori (Fried Indian flatbread)

What’s better than bread? Fried bread! Well, ok, it all depends what you mean by ‘better’ – if you’re worried about your health, go elsewhere – if you’re looking for a bread that is usually reserved for special occasions and used to celebrate all things good in life, then you’re in the right place.  It’s really simple, but there are a couple of tricks you need to be aware of when making your poori.  It starts with a basic chapati atta recipe.  Make your dough and then follow these steps to finish off the dish:

Method:

Once you have your atta made, take a small palm sized piece and mould into a ball

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Roll slowly, with as little flour as possible, into small rounds (about the size of your hand).  You want to keep them thicker than chapatis – too thin and they’ll be far too crispy and more like chips.

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Deep fry in hot oil.  They will puff up and rise to the top.  Do not mess around with deep frying – pooris can blow air out of their centres as they puff up, so please be careful.  Cook for 20 seconds on one side, flip over and cook for a further 20-30 seconds, until golden.

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Take out of the oil, drain on paper towels and serve – the quicker the better! They should be slightly crispy, but not so crispy that they snap in half – they should still be malleable, as you use these as a scoop for your other dishes – so you need it to be able to mop up the rich gravies 🙂 Enjoy!

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