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| II
Dahi Poori II |
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Ingredients:
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2cups chapati flour (atta)
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1/2tsp salt
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1tbsp dry roasted cumin seeds (coarsely crushed)
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1tsp freshly cracked black pepper
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2tbsp melted ghee or vegetable oil
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3/4th cup buttermilk (matha)
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Oil for deep frying
Preparation:
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In a large bowl place the flour, add salt, seeds and black
pepper. Rub the melted ghee or vegetable oil into it.
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Make stiff but pliable dough using buttermilk.
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Cover the dough with damp cloth and set aside for 30 minutes.
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Knead dough a little again. Dough should be stiff enough to roll
without extra flour.
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Make small balls of the dough and cover them with damp cloth.
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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.
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Heat plenty of oil in a kadhai until very hot.
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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.
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This should take only a few seconds. Flip the poori over and
cook the other side until golden brown.
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Serve hot immediately.
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