Poori

Method

Combine plain flour, whole wheat flour, salt and turmeric in a mixing bowl. Add 2 tablespoons of oil and rub through the flour until it resembles breadcrumbs. Gradually add warm water whilst kneading until you have a firm, smooth dough that is slightly stiffer than chapati dough. Knead for 8-10 minutes until elastic, then cover and rest for 30 minutes. Divide dough into 16 equal portions and roll each into a smooth ball, then flatten and roll out into 3-4 inch circles, keeping them as uniform as possible. Heat oil in a deep frying pan to 180 degrees Celsius. Carefully slide each poori into the hot oil and gently press the edges down with a spoon so it puffs up evenly within 10-15 seconds. Fry until golden brown on both sides, approximately 1 minute total, then remove with a slotted spoon and drain on absorbent paper. Serve warm, traditionally with curry or chickpea preparation.