Deep Fried Balloon Bread (Poori)
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
50
Sourness
47
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Place the flour in a large shallow bowl
2
Add 1 tablespoon oil and rub into it
3
Add water in a stream, first fast then slowly as the flour begins to adhere together
4
Gather the dough and knead until smooth, about 5 minutes, dusting with flour if it sticks
5
Brush with oil, cover and let dough rest for 15 minutes
6
To make the dough in the food processor, place flour and oil in the food processor
7
With the steel blade attached, machine running, add water in a thin stream through the feed tube
8
The flour will adhere together into a mass and a dough ball will form on the blades
9
Process for 1 minute, with on and off motion, to knead the dough
10
Carefully remove dough to a work surface
11
Roll dough into 12-inch long rope and cut into 12 equal parts
12
Roll each piece of dough into smooth balls
13
Or, alternatively, pinch off 1-inch round portions of dough from the whole and roll into a smooth ball
14
Dust the balls lightly to prevent sticking
15
Keep the rest of the dough covered with a damp towel or plastic wrap to prevent drying out
16
Start heating the oil in a wok or a chicken fryer to 375 degrees
17
Working one at a time, pick up one ball, dust with flour and place on the work surface
18
Press firmly to flatten it, turning it once
19
Roll the patty into a thin round circle dusting often with flour to prevent sticking
20
Roll few breads the same way and keep them on the work board, covered, to prevent them from drying out
21
DO NOT STACK
22
Lift one bread and gently drop it in the hot oil
23
When the bread is puffed and the underside golden brown, turn with a slotted spoon and fry the other side
24
Take it out and drain briefly on paper towels
25
Repeat with the rest of the rolled bread the same way