Carom Seeds Poori
Ajwain wali Poori
Pooris are Indian fried flatbreads regularly served at festivals and celebrations. They are usually made with whole-wheat flour. This recipe calls for carom seeds for added flavor and offers tips to achieve a puffed bread.
Pudinay wali poori
Make as directed above, substituting 10 fresh mint leaves, minced, 1 tablespoon dried mint leaves, and 1/4 teaspoon cumin seeds, coarsely ground for the carom seeds.
Recipe information
Yield
Makes 8 <em>pooris</em>
Ingredients
Preparation
Step 1
1. In a food processor or by hand, mix together all the dry ingredients and then add in the vegetable oil, followed by 1/3 cup water, mixing until a smooth, satiny, firm dough is formed. Add more water if needed. Firmer dough helps to make the poori puff up better and also to absorb less oil when frying.
Step 2
2. Turn the dough onto a floured work surface and knead for 5 minutes. Place in an oiled bowl. Cover with plastic wrap and let rest for 30 minutes.
Step 3
3. Divide the dough into 8 equal portions and roll into balls. Apply oil on opposite sides of the dough balls and flatten each with a rolling pin into a round disk 3 to 4 inches in diameter.
Step 4
4. Line a sheet pan with paper towels. Fill a medium saucepan or heavy-bottom pan a third full with canola oil, about 4 inches, and set it over medium-high heat; heat to 350°F. Test the oil by dropping in a small piece of dough. The oil is ready if the dough sizzles upon contact and begins to brown within a minute. Deep-fry the bread, one at the time, until golden brown, 3 to 4 minutes, turning once to ensure it puffs up. Pressing the dough down gently beneath the surface of the oil with a slotted spoon while the poori is frying helps to make it puff up. Place _poori_s on lined sheet pan to drain and serve immediately.
