Poories

Deep-fried puffed breads. Poories, or “luchis” as they are called in Bengal, are an excellent accompaniment to dry curries, as well as being very popular with children as a snack or even as picnic bread. In Bengal they sometimes use a tad more oil or ghee when making their dough, which produces a shorter and crisper bread, and they also use refined white flour more than wholewheat flour, which is the norm in the rest of India. In addition, the Bengalis like to add some onion and carom seeds, which makes the bread dramatic in appearance, more flavoursome and easier to digest.

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Indian

Breads

Spicy

Ingredients

1 lb 2 oz (500 g) chapatti flour, plain flour or a mixture of the two (half of each)		1 tsp black onion seeds
2 tsp salt		1 tbsp ghee or oil
1 tsp caster sugar		oil for deep frying
1 tsp carom seeds		2 tbsp vegetable oil for rolling

directions

Total:

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1
Mix together the flour, salt, sugar and seeds in a bowl. Rub in the ghee with your fingers until it is thoroughly blended with the flour.
2
Make a well in the centre of the flour and pour in 8 oz (250 ml) water little by little, mixing to make a stiff dough. Work the dough well with your hands, then cover with a damp cloth and set aside for 15 minutes.
3
Divide the dough into 20 pieces and cover once more with the damp cloth. Work with one piece at a time, keeping the rest covered.
4
While oil is heating in your deep-fryer or wok to about 180°C (350°F), roll each piece of dough into a smooth ball: apply a little oil to each dough ball, then, using a rolling pin, roll out into a disc about 4in (10 cm) in diameter.
5
Deep fry the breads in the hot oil for 1–2 minutes or until they have puffed up and are crisp and golden on both sides. Drain on kitchen paper and serve hot.

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Poories

Ingredients

directions