Carom Seeds Poori
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
63
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a food processor or by hand, mix together all the dry ingredients and then add in the vegetable oil, followed by 1/3 cup water, mixing until a smooth, satiny, firm dough is formed
2
Add more water if needed
3
Firmer dough helps to make the poori puff up better and also to absorb less oil when frying
4
Turn the dough onto a floured work surface and knead for 5 minutes
5
Place in an oiled bowl
6
Cover with plastic wrap and let rest for 30 minutes
7
Divide the dough into 8 equal portions and roll into balls
8
Apply oil on opposite sides of the dough balls and flatten each with a rolling pin into a round disk 3 to 4 inches in diameter
9
Line a sheet pan with paper towels
10
Fill a medium saucepan or heavy-bottom pan a third full with canola oil, about 4 inches, and set it over medium-high heat; heat to 350°F
11
Test the oil by dropping in a small piece of dough
12
The oil is ready if the dough sizzles upon contact and begins to brown within a minute
13
Deep-fry the bread, one at the time, until golden brown, 3 to 4 minutes, turning once to ensure it puffs up
14
Pressing the dough down gently beneath the surface of the oil with a slotted spoon while the poori is frying helps to make it puff up
15
Place _poori_s on lined sheet pan to drain and serve immediately
16
In a food processor or by hand, mix together all the dry ingredients and then add in the vegetable oil, followed by 1/3 cup water, mixing until a smooth, satiny, firm dough is formed
17
Add more water if needed
18
Firmer dough helps to make the poori puff up better and also to absorb less oil when frying
19
Turn the dough onto a floured work surface and knead for 5 minutes
20
Place in an oiled bowl
21
Cover with plastic wrap and let rest for 30 minutes
22
Divide the dough into 8 equal portions and roll into balls
23
Apply oil on opposite sides of the dough balls and flatten each with a rolling pin into a round disk 3 to 4 inches in diameter
24
Line a sheet pan with paper towels
25
Fill a medium saucepan or heavy-bottom pan a third full with canola oil, about 4 inches, and set it over medium-high heat; heat to 350°F
26
Test the oil by dropping in a small piece of dough
27
The oil is ready if the dough sizzles upon contact and begins to brown within a minute
28
Deep-fry the bread, one at the time, until golden brown, 3 to 4 minutes, turning once to ensure it puffs up
29
Pressing the dough down gently beneath the surface of the oil with a slotted spoon while the poori is frying helps to make it puff up
30
Place _poori_s on lined sheet pan to drain and serve immediately