Masala Pooris

Recipe for: MASALA (Spiced) POORIS

Ingredients: (makes 20 – 25)

·         400g/ 14oz wholemeal flour

·         2 heaped tblsp chopped coriander, leaves & stalks

·         2 green chillies, very finely chopped

·         ½ tsp each of ground black pepper, chilli powder, cumin powder, cumin seeds

·         1 tblsp melted butter or oil

·         Sunflower oil for deep frying

Method:

1.       Sift flour into a large bowl with 1 tsp salt

2.       Add other ingredients (except melted butter) and mix well

3.       Add the butter/ oil and rub in well

4.       Gradually add 200ml water, a little at a time, kneading by hand to make a fine dough.  You may need a little more or less than the 200ml, but it should not be sticky

5.       Wrap dough in cling film or damp cloth & leave to rest for 15-20 minutes

6.       Heat 5-8cm oil for deep frying

7.       Prepare a sieve, some kitchen paper spread on a tray and a slotted spoon

8.       Roll out the dough as thinly as possible, avoiding using any extra flour if at all possible

9.       Cut out 5 – 8cm discs

10.    Test that the oil is hot enough by dropping in one poori.  It should rise to the surface immediately and cook quickly until golden.

11.    Cook no more than 2 or 3 pooris at once

12.    Best technique is to hold them down, spin them in the hot oil, then let them go, flipping them over as soon as they bloat & colour slightly.  They should cook in a few seconds.

13.    Drain on the kitchen paper & keep hot whilst you cook further pooris

What else you need to know:

1.       Serve hot with chutneys & curries