- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 450 g wholemeal flour
- 1 tbsp sunflower oil, plus extra for deep-frying
- 220 ml warm water, (approximately)
1. In a large bowl, mix the flour and a tablespoon of sunflower oil with your fingers.
2. Work the mixture together into a stiff dough, adding warm water a little at a time, as required. Place the dough on a clean work surface and knead until smooth.
3. Divide the dough into equal-sized balls. Smear your palm with some oil and shape each ball smoothly.
4. Roll out each ball to a flat disc about 3cm in diameter, flouring the board as necessary.
5. Heat the sunflower oil for deep-frying in a deep karahi or wok until hot. Test the temperature by dropping a tiny ball of dough into the oil. It should float at once.
6. Gently lower one of the dough discs into the hot oil and press down with the back of a slotted spoon. It will puff up only if the oil is hot enough and it is totally submerged.
7. As soon as the poori has puffed, turn it over and fry for a further minute.
8. Lift out with a slotted spoon and drain on kitchen paper.
9. Keep the freshly fried poori warm while you fry the remaining discs.
10. Serve at once.
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