Poori--Indian Deep-Fried Bread

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   ["After combining the ingredients, mix in the oil, then add the water, a little at a time, kneading as you go.", "The amount of water needed depends on the humidity and type of flour, so adjust as necessary.", "After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.", "Flatten out into a thin circle.", "Typically, they are about 15 cm--about the size of your hand with fingers extended.", "Heat oil in a pan, then deep fry both sides of each piece, one at a time.", "They should puff up like this.", "They are done after both sides are fried, and they are nicely browned.", "These are called ""poori"" in Hindi.", "They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days."]

* Per serving · 4 servings · Values may vary.

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