Serves: 14
Total Calories: 389

1 cup stone-ground durum whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon coarsely ground ajwain seeds
1 teaspoon dried mint leaves
1/2 teaspoon salt, or to taste
3 tablespoons vegetable oil
1/3 to 1/2 cup water

TO SHAPE AND FRY THE POORIES:
2 to 3 cups peanut oil for deep-frying
1 cup stone-ground durum whole wheat flour or all-purpose flour in a medium bowl or a pie dish, for dusting
rolling pin

TO MAKE DOUGH IN A FOOD PROCESSOR:

1. Place all the dry ingredients in the work bowl of a food processor and process about 30 seconds to mix. With the motor running, add the oil and then the water in a thin stream, and process until the dough gathers into a ball.

2. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (Add 1 to 2 tablespoons more flour if the dough sticks to the sides of the work bowl, or some water if the dough seems hard.) Stop the machine, transfer the dough to a bowl, cover with plastic wrap or the lid of the bowl, and let rest at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough.

TO MAKE DOUGH BY HAND:

1. Place all the dry ingredients in a large bowl, mix together, add 3/4 of the water and mix again with your clean fingers in round circular motions until it starts to gather into a dough. (Add 1 to 2 tablespoons more flour if the dough seems sticky, or some more water if it seems to firm.)

2. Knead about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center and repeat pressing and gathering a few times until you have soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.)

3. Cover with plastic wrap or the lid of the bowl and set aside at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough.

TO SHAPE AND FRY THE POORIES:

1. Heat the frying oil in a wok or skillet over high heat until it reaches 350°F to 375°F on a frying thermometer, or until a little piece of the dough dropped into the hot oil bubbles and rises to the top immediately.

2. While the oil is heating, lightly oil your clean hands and divide the dough equally into 14 to 16 balls. Cover with foil to prevent drying, and set aside.

3. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a thin 4- to 5-inch circle. (If the dough sticks to the surface, dust with more flour.)

4. Carefully place the rolled poori into the hot oil. Almost instantly the poori will rise to the top and start to puff up. With the back of a large slotted spatula, quickly press lightly on the puffed top surface, submerge the poori back into the oil, then release. This will guide the air toward the flatter portions and cause the poori to balloon into a complete round in about 10 to 15 seconds.

5. Turn the poori over once to cook the other side until golden. (Perfectly fried poories should be crisp and golden, not brown.) With a slotted spatula, remove to paper towels to drain and serve immediately.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 14
Total Calories: 389
Calories from Fat: 300

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes