Karhi Poori Recipe
Yield: 50 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Flour, whole wheat pastry
1 cup: Flour,
1 tsp: Salt,
1 tbsp: Pepper, black, coarse
3 1/2 tbsp: Butter, sweet, softened
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 1-1/2 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. (Dont
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. They wont need refrigeration, and should
stay fresh for several weeks or until the end of time.
Source from luhu.jp
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 1-1/2 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. (Dont
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. They wont need refrigeration, and should
stay fresh for several weeks or until the end of time.
Source from luhu.jp