Indian cooking authority and Saveur consulting editor Madhur Jaffrey shared with us this recipe for poori’s smaller cousin.
Indian cooking authority and Saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
Yield: makes About 5 Dozen
- 1 3⁄4 cups rawa (fine semolina flour)
- 1⁄2 cup atta (chapati or durum wheat flour)
- Peanut or corn oil
- Combine 1 1⁄2 cups of the semolina flour and the chapati flour in a medium bowl. Add 1⁄2 cup warm water and mix with a fork until a dry crumbly dough forms. Turn dough out onto a clean surface. Lightly grease hands with a little oil to keep dough from sticking to them and knead dough until smooth and stiff but slightly elastic, about 5 minutes. Cover dough with plastic wrap and let rest for 10 minutes.
- Dust work surface with remaining semolina flour. Divide dough in half. Working with 1 piece at a time (keep remaining dough covered with plastic wrap), roll dough out to a 13″ round (dough will be stiff and difficult to roll). Using a 2″ round cookie cutter, cut out about 30 rounds. Put dough rounds onto a plastic wrap–lined tray in a single layer. Repeat with remaining dough, making about 60 rounds in all. Cover with plastic wrap.
- Pour oil into a kerai, a wok, or a heavy-bottomed medium pot to a depth of 2″ and heat over medium heat until temperature reaches 385° on a candy thermometer. Working in small batches, deep-fry dough rounds, gently stirring them occasionally with a Chinese skimmer or a slotted spoon until they rise to the surface and are lightly browned, 20–25 seconds. Turn and cook other side until lightly browned and crisp, 45–50 seconds more. Transfer to paper towels to let drain. Season to taste with salt while still hot. Papri will continue to crisp as they cool.
- Let papri cool completely. Use papri for the crisp-fried wafers with potatoes, yogurt, and tamarind chutney, if you like.