Pooris Fried Indian Bread Recipes

Steps:

• Put the flour and salt into a medium-sized bowl. Pour the oil and hot water on top. Mix together with hands until it becomes a soft dough. Cover the dough with a damp towel to keep it moist. Let the dough sit for 30 minutes.
• Sprinkle some flour on the counter and knead the dough for a couple of minutes. Divide the dough into 6 equal parts. Roll each piece into a 6-inch circle. Be sure to cover each circle with a cloth to keep from drying out.
• Heat a couple of tablespoons of canola oil in a skillet. When the skillet is hot, fry one circle of dough at a time, adding a little oil with each. Fry 15-20 seconds on each side until the it is puffed and golden. Serve hot.

Steps:

• Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub into it. Add water in a stream, first fast then slowly as the flour begins to adhere together. Gather the dough and knead until smooth, about 5 minutes, dusting with flour if it sticks. Brush with oil, cover and let dough rest for 15 minutes. To make the dough in the food processor, place flour and oil in the food processor. With the steel blade attached, machine running, add water in a thin stream through the feed tube. The flour will adhere together into a mass and a dough ball will form on the blades. Process for 1 minute, with on and off motion, to knead the dough. Carefully remove dough to a work surface.
• Roll dough into 12-inch long rope and cut into 12 equal parts. Roll each piece of dough into smooth balls. Or, alternatively, pinch off 1-inch round portions of dough from the whole and roll into a smooth ball. Dust the balls lightly to prevent sticking. Keep the rest of the dough covered with a damp towel or plastic wrap to prevent drying out. Start heating the oil in a wok or a chicken fryer to 375 degrees. Working one at a time, pick up one ball, dust with flour and place on the work surface. Press firmly to flatten it, turning it once. Roll the patty into a thin round circle dusting often with flour to prevent sticking. Roll few breads the same way and keep them on the work board, covered, to prevent them from drying out. DO NOT STACK. Lift one bread and gently drop it in the hot oil. When the bread is puffed and the underside golden brown, turn with a slotted spoon and fry the other side. Take it out and drain briefly on paper towels. Repeat with the rest of the rolled bread the same way.

Steps:

• Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes.
• Divide into about 10 portions. Roll out each portion into a round size of about four inch diameter.
• Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove.
• Serve hot with any curry or can be taken as it is.
• Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed.