Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Stephen Lindsay on January 04, 2009, 06:17 PM
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These are unleavened discs of bread (you can use a chapatti recipe also) which, when deep fried in very hot oil, blister and puff up. I find them very tasty and make them when I can't be bothered doing nans.
This is a simple recipe for 8 pooris
Ingredients:
- 8 oz flour
- 1/2 cup water, room temperature or luke warm
- 1 tablespoon oil
- salt to taste
Method:
- mix ingredients to form a soft dough
- knead for ten minutes
- wrap in an oiled bag and sit for 30 minutes
- divide dough into four and then each quarter into two
- roll each piece into a ball
- roll out to thin flat discs using a rolling pin
- place one at a time into very hot oil
- deep fry for 3 seconds ensuring the pooris are submerged in the oil
- remove and drain on kitchen roll
- repeat for other seven pooris
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Our local bir calls these "purees" as in pureed tomatoes! I cooked these and a richer version called battura on a cookery course in India. They blow up like balls when dropped into the hot oil and you splash them with oil to keep the top cooking then flip them over to brown the other side. The batura version had ghee in too.
steve
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good call Big, have made bhurtas too (diff spelling but same thing lol), they are yummy also.