What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Cooking oil.
Prep Work:
Take the dough and make a big golf size dough ball.
Now on a clean cooking surface, sprinkle some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.
Once that's done, you need to take a deep frying pan or WoK and bring the oil temperature up-to 425 or till you start seeing the oil glisten. Easy way to test if the oil is ready, just drop in a small ball of dough, if it sinks and doesn't come up, let it heat up more, if its too hot, VERY carefully add some cold oil.
Cooking:
very VERY carefully drop in the flat dough disk away from your self. It will initially sink and start puffing, flip it so the other side can also cook. We are looking for the Poori to be light golden brown.
Serving Suggestion:
This goes really well with any savory salty dish, me personally, I love to eat these with chickpeas dish called Punjabi Choleys, but you can have it with any dish you want to eat it with, but please do try to eat it while it's still hot and freshly made.
Video Of This Recipe - You Got It!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -
Ch link - youtube.com/manrat
Take care and enjoy.
Man Rat
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