Recipe from: 7/1/2001 12:00:00 AM
Ingredients 5
Servings 2
Minutes 20 minutes + resting


Serving Change
  • 200
    self-raising flour
  • 2
  • 5
    ground fenugreek (optional)
  • 75
    melted butter
  • cooking oil for deep-frying


20 minutes + resting
1 Sift together the flour, salt and fenugreek. Work in the melted butter and knead with sufficient water to form a soft pastry. Cover with a damp towel and leave for 1 hour at room temperature. 2 Divide pastry into egg-sized balls and roll out into 3 mm-thick rounds. 3 Heat oil in a deep saucepan and fry the poori. They should float to the surface like small balloons. When they are golden, drain them on kitchen paper and serve immediately as an accompaniment to curries. Makes: 10 cakes Preparation time: 20 minutes, plus resting time Cooking time: 10 minutes

Read more on: deep-fry  |  starch


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