MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poori (Deep Fried Puffed Bread)
 Categories: Indian
      Yield: 12 Servings
 
  1 1/2 c  Atta (durum wheat flour)
    1/2 ts Salt
    1/2 ts Ajwain (carom seeds)
           - (optional)
    1/2 c  Water; up to 3/4 c
    1/4 c  Canola oil; for rolling the
           - dough
           Oil; for deep-frying
 
  In a 'paraat' or wide dish, mix flour, salt and ajwain. Adding little
  water at a time, knead until smooth, 1 to 2 minutes to make a stiff
  dough. The dough for poori has to be more firm so add lesser quantity
  of water.
  
  Once kneaded, there is no need to rest the dough. Divide into equal
  portions. Roll each portion between palms to make balls, about the
  size of a lime.
  
  Pour 1/4 cup canola oil in a small bowl. Set about 2" of canola oil
  for deep frying to heat up in a kadhai or a wide skillet.
  
  Start with 1 ball at a time, dip the ball in bowl of oil, flatten it
  lightly on the rolling board, and with the help of a rolling-pin,
  roll into a 3 to 4" circle, about 1/8" thick. When you are rolling,
  you could slather some oil if dough sticks. It takes practice to get
  the shape. Even if you don't get perfect rounds its okay, doesn't
  affect the taste. When you are rolling the dough you can lift it and
  move it around to get a round of uniform thickness.
  
  To check the temperature of the oil, pinch a small portion of dough
  and add it to the oil, it should quickly rise to the top without
  changing color. If the dough rises slowly or remains at the bottom,
  wait for the oil to heat up.
  
  Once the oil is hot, fry rolled up rolled dough one at a time,
  flipping once, lightly pressing with a slotted spoon (else it will
  not puff up) until puffed and golden brown, about 30 seconds to 1
  minute. Transfer the fried poori to paper towels to drain. Serve hot.
  
  Recipe by sanjuro
  
  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/how-to-make-poori.txt>
 
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