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Poori

Puffed deep fried whole wheat bread

Breads play an important role in the Indian menu for they serve not only as an accompaniment but since Indians eat with their fingers, they are also used as an implement, (instead of a fork or a spoon) to scoop up the vegetables and rich curries from the plate. 
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Indian bread is nothing more than flour, water, salt and sometimes oil or ghee kneaded in.  Breads are either shallow fried on a tava /griddle, deep fried in oil or baked in a tandoor or oven. 

Indian breads are mostly unleavened. Most of the Indian breads are made with wheat flour but there are others which are made out of rice flour, corn flour, refined flour, millet flour (bajra), milo flour (jowar) and sometimes even lentil flour (daal). The lentil flours are added to make the bread richer in flavor and protein. 

Pooris can be made sweet or savory. The plain poori can be eaten as an accompaniment with any curry.

4 cups Wheat flour
1 cup Water (approximately)
1 teaspoon Salt
cup of Oil
Oil for frying
Oil for rolling
Mix the salt into the flour.

Warm the 1/2 cup of oil, when medium warm pour it into the flour and work it in. Add the water into the flour and oil mixture and make a stiff dough. Divide the dough into balls approximately 1" in diameter.

Flatten each ball and using oil for rolling, roll into discs approximately 4" in diameter. Heat the oil in a deep wok like pot, wait until it is hot.

To test the oil, drop a small piece of dough, if it is hot it will float up immediately bubbling as it comes up to the surface.

Frying the Poori

Now slowly slide the poori from the side of the pot into the hot oil. Deep-fry the poori until golden brown. When it puffs up, turn it once on the other side. Fry for a minute and remove. Serve hot as they are made. Poories can be eaten with sweet as well as savory dishes.

Eating with your fingers!!!

In India, food etiquette demands that the meal is eaten with the fingers of the right hand, which is an art itself.

 

 

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