Poori

Name: Poori
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 200.00 g flour self-raising; 2.00 ml salt; 5.00 ml fenugreek ground; 75.00 ml butter melted; oil cooking, for deep-frying

10 servings Prep: 20 mins, Cooking: 10 mins

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Starch

By Food24 November 03 2009

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Ingredients (5)

200.00 g	flour — self-raising
2.00 ml	salt
5.00 ml	fenugreek — ground
75.00 ml	butter — melted
	oil — cooking, for deep-frying

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Method:

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