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II Poori II

Ingredients:

  • 1quantity chapati dough
  • Oil for deep frying

Preparation:

  • Make stiff but pliable dough.
  • Cover the dough with damp cloth and set aside for 30 minutes.
  • Knead dough a little again. Dough should be stiff enough to roll without extra flour.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Serve hot with curries or vegetables.


 

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