Poori

Deep-fried breads that magically puff up into pillows or clouds. Excellent to snack on, or for serving at the dinner table.

Serves 6 (makes about 20 poori)

Ingredients

• 4 cups (1 L) (500 g) all-purpose flour (plus extra for dusting)
• 1 tablespoon (15 mL) melted ghee
• Vegetable oil for deep-frying, about 4 cups (1 L)

Directions

1. Put the flour, ghee, and a pinch of salt in a large bowl, and mix in enough water to make a pliable dough. Knead for about 5 minutes in the bowl. Form into 2-inch (5 cm) balls. Using a rolling pin, roll out each ball on a lightly floured surface into a 5- to 6-inch-diameter (12–15 cm) round.
2. Line a baking sheet or large plate with paper towels. Heat the oil in a deep, heavy-bottomed pot or wok to 350°F (177°C) over medium-high heat.
3. Working in batches, carefully add the poori to the hot oil. Deep-fry for 1 to 2 minutes, or until puffed up and golden brown. Use a spoon to baste some of the oil onto the top side, and turn over once during the deep-fry. Remove the poori with a slotted spoon or spider, and drain on the paper towels.
4. Repeat with remaining dough. Serve hot.