Friday, May 14, 2010
Chappati flour : 2 1/2 cups
Water : at room temperature
Oil : for deep frying
Salt : to taste
1. Put flour in a large bowl. Make a well in the middle and pour water in the center. mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
2. Rest for 1/2 hour in room temperature . Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
3.Knead dough a little again. Dough should be stiff enough to roll without extra flour.
4.Make small balls of the dough and Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris.
5.Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
6.Serve the puri hot with bombay chutney ,choley or other vegetables.