Masala poori

Ingredients for 4 people

Masala means spicy
tbsp = tablespoon; tsp = teaspoon

Whole wheat flour (indian flour): 2 cups
Oil: 3 tbsp; and then as much as necessary for deep frying)
Chili powder: 1.5 tsp
Turmeric: 1/8 tsp
Salt: 1 tsp
Hing: pinch
Water: 2/3 cups

35 min · Medium

Directions

1. Mix all the spices with the flour

2. Work oil into flour mixture

3. Gradually add water, a little at a time, to the flour to form a soft dough.
Let sit covered for 10 minutes.

4. Knead the dough well.
Divid into 1-inch diameter balls

5. Heat oil (oil is hot when a speck of dough dropped into the oil rises to the top immediately)

6. Roll each portion of the dough to form a 4-5 inch circle.

7. Slide each portion into the hot oil.
Fry on one side for 30 seconds.
Bring the poori to the side of the pan and turn it gently on the other side.
Press lightly on the part that starts fluffing up (this pushes the air to the other side and helps finish the poor fluff up into a complete round).

8. Drain on paper towels.

9. Repeat with rest of poori balls.

10. Serve hot.

appetizers, indian, masala, dough balls May 05, 2013 14:26

Author Shruti @ Newton monthly indian cooking class