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Fried food is something inevitable from the north Indian cuisine. For the
habitants of northern part of India, wheat is the staple food and that is why,
the main dishes are primarily made of wheat. Among the main dishes made of
wheat, roti and puri stand prominent. Made of wheat dough, puri is the
traditional fried Indian bread, served with a variety of side dishes, such as
aloo subzi (potato curry), chole (chick pea curry) etc. Puri is an easy-to-make
recipe and its variations are bhature and kachori. In order to make crispy puris,
you need to know the right consistency of the dough as well as the way of
rolling out the kneaded dough. Go through the article to get an easy recipe of
puri.
How To Make Poori
Ingredients
* 2 1/2 cups Chappati flour
* 2/3 cup Water at room temperature
* Ghee for brushing the bread while rolling out the dough
* Oil for deep frying
Method
* Put flour in a large bowl. Make a well in the middle and pour in a stream of
water in the center. Use one hand to mix the flour and water in a rotating
motion from the center of the bowl outward, until the dough is moist enough to
be gathered into a rough mass.
* Wet hands and continue until the mixture cleans the sides of the bowl and has
become a non sticky dough.
* When the dough is kneaded, it will be elastic and silky smooth. To test the
dough, press it lightly with a fingertip. If it springs back, it is ready to be
rested. Resting the dough is the last step and allows the dough to relax and
absorb the water and kneading.
* Rest the dough for 1/2 hour in warm temperature and 1.5 hours in cold
climates. Cover with a wet towel so the dough does not dry out. The rested dough
is light and springy, less resistant to being rolled out into the thin rounds.
* Knead dough a little again. Dough should be stiff enough to roll without extra
flour.
* Make small balls of the dough and cover them with damp cloth.
* Take one ball of dough and dip a corner of ball in melted ghee or oil and roll
it out into 4 to 5 inches round.
* Repeat the same process to roll out all pooris.
* Heat plenty of oil in a kadhai until very hot.
* Put in a poori and immediately start flickering hot oil over the top of it
with a spatula so that it will swell up like a ball.
* This should take only a few seconds. Flip the poori over and cook the other
side until golden brown.
* Serve hot with pindi choley or other vegetables.
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