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Ingredients
- 225g Chapati flour
- 1/2 tsp salt
- 150 ml water
- 600 ml oil
- 75 g chapati flour for rolling
Directions
- Mix the flour and salt together in a bowl. Make a well in the centre of the flour. Gradually pour in the water and mix together to form a soft dough. Adding more water in necessary. Knead until smooth and leave aside in a warm place for 15 minutes. The divide into 10 small bowls.
- Heat the oil in a deep frying plan on a high heat. Once hot, turn down to a medium heat.
- One a lightly floured surface, roll out the balls individually to form a thin circular shape of 10-12 cm diameter.
- Deep fry in batches for 30 seconds to one minute on each side until golden brown (pooris do not need to be cooked for long if the oil is hot). The pooris should puff up. Removed from the pan and drain on a kitchen towel. Serve immediately or wrap in foil to be reheated later.
Check out these two recipes for how to make Dol Pooris.
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