Easy Soft Poori (Recipe No 2) Fiji Indian Style
Ingredients:
• 2 Cups Plain Flour
• Oil For Frying
• 1/3 Cup Plus 1 Tsp Tap Water
• 1/4 Cup Hot Water
• 1/2 Tsp Salt
• 1 1/4 Tbsp Of Oil for Making The Dough (Or 2 1/2 Tsp Oil)
Utensils:
• Rolling Board
• Rolling Pin
• Dish lined with Paper Towel
• Tray For Putting Rolled Pooris
• Slotted Spoon
Method:
1) Take your flour, add salt and 1 tablespoon of oil and give it a quick mix.
Add hot water and give it a quick mix. Then add all the cold water and knead it into a stiff dough. Do not add any more water. Continue kneading the dough until it all comes together. Drizzle 1/2 teaspoon of oil all over the dough and knead it again to make it smooth. Cover the dough with a tea towel and let it rest for 10 minutes.
2) After 10 minutes, knead the dough again. Spread your tea towel on the bench top, put your rolling board on top to stop it from moving, place the dough on the rolling board and roll it into a log and break it in half. Take one half of the dough at a time, roll it into a log again and break it into small pieces depending on the size of pooris you want to make. You can make about 16 pooris depending on the size of the balls. Take each small piece of dough, roll it into a ball, flatten it slightly and put them in the dish. Repeat this process with the remaining dough.
3) To roll the pooris, take one flatten ball at a time, and roll it into a small poori. The size of the poori will depend on the size of the flatten ball, put it on a tray and repeat this until you have finished rolling all the pooris, If for some reason your pooris are sticking, then you can dust it with some dry flour.
4) To fry the pooris, take a wok, put it on high heat , add oil and heat it. When the oil get hot, add 1 poori at a time and let it to start coming to the surface, then start pressing it down using the slotted spoon until it puffs up, flip it over and let it cook for 10 to 15 seconds. Take it out, shake the excess oil off and put them on some paper towel. Repeat this until you have finished frying up all the pooris.
5) Serve them hot or cold with your favourite curries.
6) Enjoy.
Tip:
To keep the pooris for up to two weeks, cool them down, wrap them well with some foil lined with some paper towel and put them in a sealed container in the fridge. To use them, take the required amount out, put them on a plate, cover it with a plastic wrap and warm them for 1 minute for about 10 pooris and they should become soft again.
