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                     POORI (WHOLE WHEAT INDIAN BREAD)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Whole wheat flour
     1/2   c            Self-rising flour
     1/3   c            Buttermilk

  Makes 8
  
  Additional whole wheat flour Peanut oil or corn oil
  for deep frying
  
  Combine 1/2 cup whole wheat flour and self-rising
  flour in medium bowl. Mix in buttermilk.  Knead dough
  on lightly floured surface 2 minutes. Cover and let
  rest 15 minutes.
  
  Divide dough into 8 pieces.  Roll 1 piece into smooth
  ball (keep remainder covered with towel).  Dust
  generously with whole wheat flour and roll into
  5-inch-diameter circle, dusting with flour to prevent
  sticking. Cover. Repeat with remaining dough.
  
  Pour oil into wok or medium saucepan to depth of 3
  inches.  Heat to 375 degrees.  Add 1 dough round to
  oil; dough will sink to bottom. When dough starts to
  rise, gently press in center with back of slotted
  spoon until bread puffs.  Turn and cook until light
  brown, about 20 seconds. Transfer to paper towels
  uning slotted spoon. Keep warm while cooking remaining
  dough.  Place on platter and serve immediately.
  
  Bon Appetite
 


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