Poori

Description
Poori is a deep fried version of phulka. This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and Ghee or other fat-the dough is almost identical to that for Chapati. Poori is very popular Pakistan.

Ingredients

 * 1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits)
 * 1 cup all-purpose flour
 * ½ teaspoon salt
 * 2 tablespoons vegetable oil + more for deep-frying
 * ½ cup water

Directions

 * 1) Put the 2 flours and salt in a bowl.
 * 2) Drizzle the 2 tablespoons oil over the top.
 * 3) Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.
 * 4) Slowly add the water to form a soft ball of dough.
 * 5) Empty the ball on to a clean work surface.
 * 6) Knead it for 10-12 minutes or until it is smooth.
 * 7) Form a ball.
 * 8) Rub about ¼ teaspoon oil on the ball and slip it into a plastic bag.
 * 9) Set it aside for 30 minutes.
 * 10) Knead the dough again, and divide it into 12 equal balls.
 * 11) Keep 11 of them covered while you work with the twelfth.
 * 12) Flatten this ball and roll it out into a 5-5½" round.
 * 13) If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.
 * 14) Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (i used my wok).
 * 15) Let it get very, very hot.
 * 16) Meanwhile, line a platter with paper towels.
 * 17) Lift up one poori and lay it carefully over the surface of the hot oil.
 * 18) It might sink to the bottom but it should rise in seconds and begin to sizzle.
 * 19) Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes.
 * 20) Within seconds, the poori will puff up.
 * 21) Turn it over and cook the second side for about 10 seconds.
 * 22) Remove it with a slotted spoon and put it on the platter.
 * 23) Make all the pooris this way.
 * 24) The first layer on the platter may be covered with a layer of paper towls.
 * 25) More pooris can then be spread over the top.
 * 26) Serve the pooris hot (immediately) with chunna curry and sooji ka halwa.
 * 27) You may like to have a touch of mango pickle as well!.

Serving Tips
They are best when served piping hot and puffed - straight from the oven to the table. You should fry them right before serving. It is possible to warm them in a stove for up to half an hour. Beyond that they lose some of their taste and soften. The older bread is called "baasi" - tired or deflated breads. They are often used this way in a lunchbox.