Poori Breads

poori bread
00Yields1 Serving
DifficultyIntermediatePrep Time30 minsCook Time5 minsTotal Time35 mins
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Ingredients

Method

 400 g Wholemeal Flour
 ¾ tsp Salt
 3 tbsp Corianderfinely chopped
 3 Birdseye Chilliesfinely chopped
 1 tsp Cumin Seedsdry roasted
 ½ tsp Chilli Powder
 ½ tsp Ground Black Pepper
 25 g Ghee
 1 l Vegetable Oil
Either of the following
 5 tbsp India Joywala
1

Sift the flour into a bowl with the salt and then add the coriander, chillees, cumin seeds, chilli powder and black pepper.

2

Add the Ghee and slowly need together slowly adding up to 200ml water a little at a time.

3

Ensuring it's all well combined and not sticky, wrap the dough in cling film and place in the fridge for 20 Minutes.

4

Roll the dough as thin as possible on a lightly floured surface. Using a pastry cutter or chefs ring of approximately 6cm place the cut out discs as flour free as possible on a side plate.

5

Heat the oil in a medium sized pan to 180°C, the oil should be at least 5cm deep but also have 5cm extra room below the rim of the pan for expansion.

6

Place one or two discs into the oil at a time and hold below the surface if possible until it puffs up, once it has flip it over to cook the other side fully.

7

Remove from he oil and drain on kitchen paper.

8

Serve with India Joywala chutney and enjoy these delicious fried chapati's whilst still hot!