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Recipe for Poori Bread

(Ref: RCP098)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): £0.25

Quantity:

Recipe


Fried Indian bread that is so moorish and tasty. Serve up with your favourite curry or chutney ...
Serves:	25 pieces
Preparation Time:	30 mins
Cooking Time:	2 mins
Ingredients:	Wholemeal Flour - 400g
	Fresh Coriander, finely chopped - 3 tbsps
	Birdseye Chillies, finely chopped - 3
	Cumin Seeds - 1 tsp
	Vegetable Oil - 1 litre
	Chilli Powder - ½ tsp
	Sea Salt - to taste
	Black Pepper - ½ tsp
	Lucknow Mango Chutney - 5tbsps
	Ghee - 25g
Method:	• Sift the flour into a bowl with the salt and then add the coriander, chillies, cumin seeds, chilli powder and black pepper. • Add the ghee and slowly knead together, adding up to 200ml water a little at a time. • Ensuring it's all well combined and not sticky, wrap the dough in cling film and place in the fridge for 20 minutes. • Roll the dough as thin as possible on a lightly floured surface. Using a pastry cutter or chefs ring of approximately 6cm cut out discs as flour free as possible. • Heat the oil in a medium sized, deep pan to 180C, the oil should be at least 5cm deep but also have 5cm extra room below the rim of the pan for expansion. • Place one or two discs into the oil at a time and hold below the surface if possible until it puffs up, once it has flip it over to cook the other side fully. • Remove from the oil and drain on kitchen paper. • Serve with Lucknow Mango Chutney and enjoy these delicious fried chapatis whilst still hot!

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