Deep Fried Indian Bread

	 Chapatti flour 	250 gms.  
	 Cooking Oil		2 tsp.
	 Salt 			a little
	 Water 			to knead a tight dough
	 Oil			for frying

  • Mix flour and oil well.
  • Add water gradually, kneading all the time, to make a firm dough.
  • Knead well until the dough is little hard.
  • At last spread the 2 tsp. oil in the pan and knead for 1 minute.
  • Divide dough into 18-20 portions and make balls by rolling between the greased palms.
  • Size of each poori is an individual choice, they can be smaller or bigger, thinner or thicker.
  • Heat oil in a wok or kadhai.
  • While the oil is heating, roll out each ball into a 10-12 cm circle using a little oil. If you have a poori press, simply press the balls, one by one.
  • It is easier if one person rolls out the pooris as another one is frying them.
  • Otherwise, roll them in batches of 5-6 and keep them covered with a moist cloth while you fry a batch.
  • Remember to turn down the heat between each batch or the oil will overheat.
  • When frying, slide pooris, one at a time, gently into the hot oil from the edge of the wok to avoid the oil splashing onto your hands.
  • As soon as it floats to the surface, turn it over gently.
  • Press gently all over with a spatula to make the poori swell up into a ball.
  • Fry until golden (not dark) brown on both sides.

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