|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Deep-Fried Puffed Breads with Mint (or Fenugreek) |
|
Serves: 14 Print this Recipe(Pudina (ya Methi) ki Pooriyan) Category: Puffed Deep-Fried Breads, Vegan Makes 14 to 16 breads 1 cup stone-ground durum whole wheat flour 1/2 cup all-purpose flour 1/4 teaspoon coarsely ground ajwain seeds 1/4 teaspoon salt, or to taste 10 to 12 fresh mint leaves, or 1 tablespoon dried fenugreek leavs 3 tablespoons vegetable oil 1/3 to 1/2 cup water 1 to 2 tablespoons dried mint leaves TO SHAPE AND FRY THE POORIES: 2 to 3 cups peanut oil for deep-frying 1 cup stone-ground durum whole wheat flour or all-purpose flour in a medium bowl or a pie dish, for dusting Rolling pin TO MAKE DOUGH IN A FOOD PROCESSOR: 1. Place add the dry ingredients and the fresh mint leaves (or fenugreek leaves) in the work bowl of a food processor and process about 30 seconds to mix. With the motor running, add the oil and then the water in a thin stream, and process until the dough gathers into a ball. 2. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (Add 1 to 2 tablespoons more flour if the dough sticks to the sides of the work bowl, or some water if the dough seems hard.) Stop the machine, transfer the dough to a bowl, cover with plastic wrap or the lid of the bowl, and let rest at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough. TO MAKE DOUGH BY HAND: 1. Place add the dry ingredients and the fresh mint leaves (or fenugreek leaves) in a large bowl, mix together, add 3/4 of the water and mix again with your clean fingers in round circular motions until it starts to gather into a dough. (Add 1 to 2 tablespoons more flour if the dough seems sticky, or some more water if it seems to firm.) 2. Knead about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center and repeat pressing and gathering a few times until you have soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.) 3. Cover with plastic wrap or the lid of the bowl and set aside at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough. TO SHAPE AND FRY THE POORIES: 1. Heat the frying oil in a wok or skillet over high heat until it reaches 350°F to 375°F on a frying thermometer, or until a little piece of the dough dropped into the hot oil bubbles and rises to the top immediately. 2. While the oil is heating, lightly oil your clean hands and divide the dough equally into 14 to 16 balls. Cover with foil to prevent drying, and set aside. 3. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a thin 4- to 5-inch circle. (If the dough sticks to the surface, dust with more flour.) For each poori, dust one of the sides with the dried mint leaves and press lightly with the rolling pin to make sure that they adhere. 4. Carefully place the rolled poori into the hot oil. Almost instantly the poori will rise to the top and start to puff up. With the back of a large slotted spatula, quickly press lightly on the puffed top surface, submerge the poori back into the oil, then release. This will guide the air toward the flatter portions and cause the poori to balloon into a complete round in about 10 to 15 seconds. 5. Turn the poori over once to cook the other side until golden. (Perfectly fried poories should be crisp and golden, not brown.) With a slotted spatula, remove to paper towels to drain and serve immediately. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
