| | | |
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!
|
|
Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Bread Recipes > Recipe for Poori Bread 
