Karhi Poori
They won't need refrigeration, and should stay fresh for several weeks or until the end of time.
Yield
50 servingsPrep
25 minCook
?Ready
?Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat pastry flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
black pepper
coarse |
|
| 3 ½ | tablespoons |
butter, unsalted
softened |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
black pepper
coarse |
|
| 53 | ml |
butter, unsalted
softened |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Sift the flours and salt into a bowl; add the pepper and cut in the butter until the mixture resembles coarse oatmeal.
Now slowly add very hot water--about a half cup plus three tablespoons--and begin to gather the flour together.
Squeeze the dough into a ball.
It should just about hold together.
Do not knead.
Break the dough into about fifty balls.
Keep them covered with a lightly dampened tea towel.
Heat about 1½ to 2 inches of oil in a wok over a medium flame.
While the oil is heating, begin to roll out the pooris.
Take each dough ball, flatten it, and roll it into a very rough round, about two inches in diameter.
(Don't worry if the edges are ragged or cracked).
Roll and fry as many pooris as the wok will conveniently hold in one layer.
Fry two to three minutes a side, until the pooris are a very light sandy color on both sides, and crisp.
Crank the heat up or down as needed.
Remove the pooris and drain on paper towels or newspaper (or both).
Allow them to cool and store in an airtight container.
