October 30, 2018
Makes 16 pooris
1 cup whole wheat flour
1 cup white flour
2 tablespoons vegetable oil
1 1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ajwain
1/2 cup chopped mixed herbs (such as oregano, rosemary, mint, basil, or cilantro)
3/4 cup water
More oil for rolling the dough
In a bowl, combine the whole wheat, white flour, oil, salt, pepper, ajwain, and mixed herbs.
Add the water and start kneading the dough and bring it together. If the dough appears dry or hard, add a few more tablespoons of water. The dough should be soft and pliable, not hard nor crumbly. Add a little more oil to smooth out the dough. Cover the dough and let it rest at room temperature for 30 minutes or overnight in the refrigerator.
Heat a shallow wok like pan with frying oil (corn or peanut) until it reaches 325 to 350°F. Divide the dough into 16 balls and using a little bit of dry flour, roll out each ball into a 4-inch circle. Gently slide the pooris in the hot oil and using a slotted spoon, cook them until they puff up. Flip them to the other side and cook them for another minute. Remove to a paper towel lined tray. Serve immediately.
If fresh herbs are not available, use dried herbs, at a smaller quantity. Water may need to be adjusted.
The pooris can be made entirely with white, whole-wheat flour roti flour (a super fine whole wheat flour).
Instead of frying the pooris, use the same dough to make rotis.
December 02, 2022