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__Flavored Deep-Fried Puffed Breads |
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Flavor variation in deep-fried puffed breads, or poories, comes mainly from additions to the dough (and occasionally from different frying mediums-ghee, mustard oil, coconut oil, or sesame oil). The frying technique, however, remains the same. Here is a selection of some of my favorite flavored poori bread doughs. Make the dough in a food processor or by hand, then fry the poories according to the directions for "Basic Deep-Fried Puffed Breads" (see Breads and Crepes).
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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01- Introduction
02- The Indian Philosophy of Food and Menu Planning
03- Menus
04- Helpful Hints
__Curry Powders
05- Spices and Herbs Guide
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07- Indian Cooking Glossary
08- Mail and Internet Sources
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09- About the Author
__Roti
__Baati Rolls
__Spice Blends
__Special Grain and Lentil Dishes
__Flavored Deep-Fried Puffed Breads
__Layered Rice Dishes
__Puffed Deep-Fried Breads
__Griddle-Fried Breads
__Basic Parantha Breads
__To Make a Layered Triangle Paranthas
__To Make a Layered Square Paranthas
__To Make a Layered Circle
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