BANGALORE
FOOD
POORI
INGREDIENTS
2
cups all purpose flour
1 cup lukewarm water
1 Pinch of salt
Oil for deep frying
METHOD
Knead flour with water into slightly sticky dough.
Rest and cover loosely for 15 minutes.
Break off golf ball-sized pieces.
Dip in the flour, and roll out as Tortilla or Roti.
Heat the oil in Pan or Karahi.
Deep fry puri until slightly brown. (To puff Puri, press down puris
lightly into the oil when frying.)
Drain excessive oil and serve hot with any curried vegetable.
ROTI
or CHAPATHI
INGREDIENTS
3/4
cup warm water (105-110 degrees)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. salt
2 Tbsp. butter, melted
METHOD
Put
flour in a large bowl with half the water.
Blend the two together until it holds.
Beat and knead well until it forms a compact ball.
Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Knead and divide dough into small balls.
Roll each ball into a tortilla like flat, about 1/8 thick.
Heat an ungreased skillet.
Put the chapathi on it, and let it cook for about 1 minute
(The top should just start to look dry and small bubbles
should just start to form).
Turn and cook the second side for 2/3 minutes until small bubbles
form.
Turn again and cook the first side pressed lightly with a towel.
It should puff.
Serve warm (maybe slightly buttered).
Since
the rolled out chapatis will dry out if they are left to
stand while cooking the others, it is advantageous to roll them
out individually before cooking them.
For
Rotis do not use butter or oil.
