South Indian Cookbook

Indian Fry Bread Recipe
or Poori

Throughout India, Poori, or Indian Fry Bread Recipe is a favorite accompaniment to any curry. The Indian fry bread recipe is unique because when the bread is fried in hot oil it puffs up if done correctly. The texture of this bread is also very light and flake and ideal for dipping. The bread is usually fried in a Kadai, or cooking pan with a curved bottom. With a little practice you will be able to make delicious Pooris in your own kitchen.

2 cups whole wheat flour
1 cup all purpose flour
1 tablespoons yoghurt or buttermilk
about 1 cup water
salt to taste
oil for deep frying

Mix the whole wheat and all purpose flours together and add salt. Add the yoghurt and half of the water and knead. (The traditional method of kneading uses the knuckles and spreading the dough flat and then repeating the process) Add enough water to make a firm dough, although it still needs to be workable. Set the dough aside for about an hour.

Make the dough into balls about the size of golf balls or about 1 1/2 inch in diameter. Spread some flour very thinly on a work area and roll the balls into flat patties. Heat the oil in the pan until it just smokes and put the dough in completely in the oil. It is important that the oil covers the top of the poori. The bread should puff up within a minute or two. When it does, turn it over carefully and cook the other side. Remove the pooris from the oil and drain well on a rack or paper towels. These are best served hot with chutneys, potato crumble or as an addition to a curry.

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