(Balloon Bread)
This recipe was featured in: goodies for gudi padwa
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Keep in mind:
Kneading - Add a little rava/sooji i.e. semolina flour (1 cup:1 tbsp – flour:rava ratio) and a small amount of hot tempered oil (It’s called “Mohan”. I have no idea how or why it got this name!) to the flour and then knead it into a medium firm dough. This will make sure the poori becomes and stays crispy for a longer time.
Rolling - It’s not a good idea to use flour for dusting while rolling the dough (since it comes off while frying and burns into black particles that stick to thepoori leaving an unpleasant taste and color), but instead dip the tiny dough ball into the hot frying oil for a second and then rolling it into about 3-4 inch diameter rounds.
Frying - Pour enough oil to fill the wok/pan about a third of the way. Heat over medium heat until a tiny pearl-sized piece of dough will sizzle and rise to the top. Fry one poori at a time. Slowly slide the poori along the edge of the pan to avoid splashing of the hot oil. Use the slotted spoon to gently splash hot oil over the floating poori to puff it up.
Timing - Timing is also important for the most enjoyable poori- experience. If possible, time the frying process as close to serving.
Makes 15-20 pooris
3 cups whole wheat flour (I like to use Bhavani Nature Fresh Whole Wheat Atta)
3 tbsp semolina (rava/sooji)
scant ¼ cup oil (heated till it bubbles up) + for deep frying (canola, sunflower, corn, vegetable)
salt
water to make the dough
In a large mixing bowl or a platter, place the flour and make a well in the center. Add salt, rava/sooji, hot oil and stir in water in small quantities so as to incorporate it in the flour and form it into a medium-firm dough. Cover with a damp cloth or paper towel and set aside for about half to 1 hour.
When ready to make the pooris, pour enough oil into a large frying pan or a wok about a third of the way, to reach a depth of about 2 inches or so. Heat the oil over medium heat.
Meanwhile, remove the covered towel form the dough. Rub some oil onto your palms and knead the dough once again into a large ball. This will make the dough a little bit softer and easier to roll. Divide it into small round 1 inch diameter balls by rolling in between your palms.
When ready to roll into a poori, take a dough ball, dip it in the hot oil in the frying pan for a second and flatten it between your palm and the rolling board/surface. With the help of a rolling pin, roll it into a 2-3 mm thick, flat, 4 inch diameter circle.
Slide the poori slowly along the edge of the pan. It will gradually move to the center of the pan, floating in the hot oil, bubbling vigorously.
At first, the poori will sink in the center. At that point, use the slotted spoon and gently splash hot oil over the poori which will cause it to puff up. Let it fry till the bottom part turns golden brown (about 15-20 secs since this would be the thin crispy side) and then flip it over.
Continue to fry for another min or so till the thicker side also turns golden brown. In the meantime, roll another poori and remove the fried one with the slotted spoon and drain on a paper towel to soak up excess oil.
Serve hot.
