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| II
Poori II |
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Ingredients:
Preparation:
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Make stiff but pliable dough.
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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 with curries or vegetables.
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