-
1
Put the flour and salt into a bowl.
-
2
Dribble in the 1 tablespoon oil and rub it into the flour.
-
3
Slowly add enough milk or water so you can gather all the dough together into a ball.
-
4
Knead the dough for 10 minutes until smooth.
-
5
Make a ball.
-
6
Rub the ball with a little oil and slip it into a Ziploc or other plastic bag and leave for 30 minutes.
-
7
Pour oil for deep-frying into a wok, karhai, or frying pan and set on medium heat.
-
8
In a wok or karhai, the oil should extend over a diameter of at least 6 inches.
-
9
In a frying pan, you will need at least 1 inch of oil.
-
10
Allow it time to heat up.
-
11
Keep a large baking tray lined with paper towels next to you.
-
12
Meanwhile knead the dough again and divide it into 12 balls.
-
13
Keep 11 covered.
-
14
Take the twelfth ball and rub it lightly with oil.
-
15
Now flatten it into a patty and roll it out into a 55 1/2-inch round.
-
16
Lift the round and fearlessly lay it on top of the hot oil without allowing it to fold up.
-
17
It may sink, but should rise to the surface almost immediately.
-
18
Now, using the back of a slotted spoon, keep pushing the poori under the surface of the oil with rapid, light strokes.
-
19
It will resist and puff up in seconds.
-
20
Turn it over and count to 2.
-
21
Now lift the poori out of the oil and deposit it on top of the paper towels.
-
22
Make all the pooris this way.
-
23
Stack and cover tightly in foil if not eating right away.
