50 Min
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Herbed Pooris
Pooris are for Sunday afternoons and eating even 2 to 3 of them will require a long nap afterwards. But they are so worth it! Deep fried balloon breads popular all over India, adding herbs to poori dough just gives it a little more interest and fragrance.
Pooris are for Sunday afternoons and eating even 2 to 3 of them will require a long nap afterwards. But they are so worth it! Deep fried balloon breads popular all over India, adding herbs to poori dough just gives it a little more interest and fragrance.
Cook Time
50 Minutes
Serves
4
Directions
Step 1
In a bowl, combine the whole wheat, white flour, oil, salt, pepper, ajwain, and mixed herbs.
Step 2
Add the water and start kneading the dough and bring it together. If the dough appears dry or hard, add a few more tablespoons of water. The dough should be soft and pliable, not hard nor crumbly. Add a little more oil to smooth out the dough. Cover the dough and let it rest at room temperature for 30 minutes or overnight in the refrigerator.
Step 3
Heat a shallow wok like pan with frying oil (corn or peanut) until it reaches 325 to 350°F. Divide the dough into 16 balls and using a little bit of dry flour, roll out each ball into a 4-inch circle. Gently slide the pooris in the hot oil and using a slotted spoon, cook them until they puff up. Flip them to the other side and cook them for another minute. Remove to a paper towel lined tray. Serve immediately.
Notes & Variations
- If fresh herbs are not available use dried herbs, at a smaller quantity. Water may need to be adjusted.
- The pooris can be made entirely with white, whole-wheat, roti flour (a super fine whole wheat flour).
- Instead of frying the pooris, use the same dough to make rotis.
Ingredients
1 cup whole wheat flour
1 cup white flour
2 tablespoons vegetable oil
1 1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ajwain
1/2 cup chopped mixed herbs (such as oregano, rosemary, mint, basil, or cilantro)
3/4 cup water
More oil for rolling the dough
Step 1
In a bowl, combine the whole wheat, white flour, oil, salt, pepper, ajwain, and mixed herbs.
Step 2
Add the water and start kneading the dough and bring it together. If the dough appears dry or hard, add a few more tablespoons of water. The dough should be soft and pliable, not hard nor crumbly. Add a little more oil to smooth out the dough. Cover the dough and let it rest at room temperature for 30 minutes or overnight in the refrigerator.
Step 3
Heat a shallow wok like pan with frying oil (corn or peanut) until it reaches 325 to 350°F. Divide the dough into 16 balls and using a little bit of dry flour, roll out each ball into a 4-inch circle. Gently slide the pooris in the hot oil and using a slotted spoon, cook them until they puff up. Flip them to the other side and cook them for another minute. Remove to a paper towel lined tray. Serve immediately.
1 cup whole wheat flour
1 cup white flour
2 tablespoons vegetable oil
1 1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ajwain
1/2 cup chopped mixed herbs (such as oregano, rosemary, mint, basil, or cilantro)
3/4 cup water
More oil for rolling the dough
Notes & Variations
- If fresh herbs are not available use dried herbs, at a smaller quantity. Water may need to be adjusted.
- The pooris can be made entirely with white, whole-wheat, roti flour (a super fine whole wheat flour).
- Instead of frying the pooris, use the same dough to make rotis.
Tags:
50 Min
DF
NF
V
Tags:
50 Min
DF
NF
V
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