2 tablespoons vegetable oil or ghee (vary quantity depending upon pan diameter)
200 ml water
vegetable oil or ghee for frying
Optional: herbs of your choice
Method:
Blend the flour with the vegetable oil or melted ghee. Add water gradually and work into dough until a uniform consistency is obtained.
Wrap up dough in cling wrap and allow to rest for 30 minutes.
Break dough into small pieces and roll into dough balls. Size of each ball can be at your own discretion. Flatten each dough ball with a rolling pin to 0.25 cm or 1/8 inch thick. Do not sprinkle with dry flour.
Heat oil or ghee in a flat saucepan over medium heat. Add enough oil to cover whole surface of pan. Place each poori into pan and allow to cook one at a time. Move poori in oil and as soon as poori expands, turn over and immediately remove from pan. Poori must stay a white colour, not golden. Drain and place on absorbent kitchen paper.
Serve with potato curry or any other curry that you like (refer to other recipes).
Enjoy. Close your eyes and you see yourself back in Bazaar Port Louis.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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