Poori / Puri Patiala
This recipe partially adapted from Rotis and Naans of Indian by Purobi Babbar
(Punjabi style pooris. Deep fried Indian bread)
Tip – Please use same measuring cup to measure flour and water.
Makes: 18 pooris
You will need
225 g (1 cup) wholewheat flour (gehum ka atta)
6 tablespoons semolina (sooji / rawa)
1 teaspoon salt
½ teaspoon turmeric powder
1 teaspoon ghee
½ cup water (100 ml – 115 ml)
2 tablespoons rice flour
1 tablespoon ghee
250 ml oil to deep fry
Sieve flour, semolina (sooji), salt and turmeric powder. Rub with 1 teaspoon ghee to the flour mixture. Add water slowly (1/2 cup /100 ml – 115 ml) and knead to a soft dough.
In a small bowl, beat rice flour and ghee. Make a smooth paste / creamy and keep aside.
Knead dough again, and roll out into a thick round (thicker than normal chapati / big roti of 8 - inches in diameter). Spread rice – ghee paste evenly.
Cut pooris about 2 ‘’ – inch diameter with a biscuit cutter or an inverted lid.
Heat oil in a frying pan. Reduce heat to medium.
Deep fry pooris 1 or 2 at a time, until golden color on both the sides. Drain out from oil and place on kitchen towel to absorb extra oil. Serve hot with any vegetable curries of your choice or pickle / curd.