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.
Indian Fry Bread Recipe
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
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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