These crisp but soft pooris are made from rice flour and can be lightly spiced with coriander, cumin and even fenugreek and fennel powder. They are a good accompaniment with a curry or a vegetable dish.
Makes 1-12 pooris
1½ cup of rice flour
1½ cup water (or as required)
salt to taste
¼ tsp coriander powder (optional)
¼ tsp cumin powder (optional)
¼ tsp fennel powder (optional)
1 tsp for the dough
2 cups oil for frying puris
How to make pooris:
Mix rice flour, salt and spices (optional) together.
Boil the water and add just enough water to mix it with flour. Cover and let it stay for 20 minutes to cool.
Then add 1 tsp oil and knead till soft and smooth with oiled hands. You may add some water if dough is to dry. After dough is done let it rest for additional 20 minutes.
Then form medium size balls from the dough and pat them to flatten them into about 3 inches ( 8 cm) in diameter) pooris. Not to thick not to thin,
In mean time heat the oil in a deep pan or kadai.
Fry one by one till puffed and golden.
Drain and remove. Put on the paper to remove acceas of oil.
Serve right away with sambhar, curry or vegetable dish.