Deep Fried Puffed Breads With Ajwain Seeds Recipes

POORI (DEEP-FRIED PUFFY BREAD)

Steps:

• Combine chapati flour and all-purpose flour (or whole wheat flour and all-purpose flour) with salt in a bowl. Rub 2 tablespoons of oil into it. Add water, fast at first, to moisten the flour so it adheres into a mass; then slowly, little by little, until the dough is formed and can be kneaded.
• Place the dough on the work surface, brush your fingers and knuckles with the remaining teaspoon of oil (this will prevent the dough from sticking to your hand), and knead for 10 minutes or until you have a soft and pliable dough that is smooth and silky in appearance. Note from Epicurious: According to Sahni, the dough can be mixed and kneaded in a food processor without a sacrifice in quality. For instructions, see the Tips, below.
• Cover the bowl with a sheet of plastic wrap or a moist towel, and let it rest for 1/2 hour. (The dough may be made a day ahead and refrigerated, tightly covered. Remove from refrigerator about 30 minutes before you are ready to roll.)
• Put the flour for dusting in a plate, and keep it close to the work surface where the dough is to be rolled.
• Knead the dough again for a minute, and divide into 2 equal portions. With your hands, roll each portion into a rope, and cut each rope into 8 equal portions or pinch off small pieces of dough and roll them into 1-inch balls). Roll the small pieces into smooth balls, dust them lightly with flour to prevent their sticking to each other, and put them back into the bowl. Keep the balls covered loosely with a damp towel or a sheet of plastic wrap to prevent their drying out.
• Working one at a time, place a ball, generously dusted with flour, on the work surface, and roll it into a 5-inch circle, pressing and stretching it with the rolling pin. Dust the dough from time to time to keep it from sticking to the work surface or rolling pin. (All the breads may be rolled ahead of time and kept covered with a sheet of plastic wrap or a moist towel until you are ready to fry them.)
• While the last few breads are being rolled, start heating the oil in a kadhai, chicken fryer, or a deep saucepan that can be used as a fryer. When the oil is very hot and begins to smoke (400°F), drop one bread at a time into the oil. The bread will sink to the bottom. Immediately hold a slotted spoon flat over the bread, as though keeping it from rising, but not quite touching the bread. As the bread begins to sizzle and rise to the surface (about 3-5 seconds), press the bread very gently, as though patting it, for 2-3 seconds. This will puff the bread. Once the bread begins to puff up, be careful not to press the puffed part too hard, or the bread will break and oil will seep in. Let the bread cook until it stops sizzling and the underside is slightly brown. The entire process of puffing and cooking the first side should take about 15 seconds. Gently flip the bread, and let the other side cook about 15 seconds. Take it out, and drain it briefly on kitchen towels. Repeat with the rest of the rolled bread the same way. Serve immediately; or deflate them by placing them on the work surface and pressing gently, and put them in a covered dish or wrap in foil. Just before serving, warm them in a 300°F preheated oven for 15-20 minutes.
• Note: Poori can be served with practically all vegetarian main dishes, all side dishes, and those meat and chicken dishes that have reddish-brown sauces. Poori is traditionally served with Tari Aloo (potatoes in fragrant gravy) in Aloo-Poori, or with Keema Matar (ground beef and chickpeas in cashew nut sauce) in Keema-Poori, a combination generally served for Sunday brunch. You can also serve these combinations at picnics and barbecue parties for an unusual yet delicious flavor. For such occasions, make the pooris ahead, deflate, and wrap them lightly in foil. Just before serving, place them, still wrapped in foil, near the charcoal grill or barbecue pit to heat them slightly.
• Julie Sahni shares her tips with Epicurious:
• Chapati (also called atta) flour, which is more finely ground than American whole wheat flour, is available at Indian grocery stores. A combination of regular whole wheat and all-purpose flours can also be substituted.
• To mix and knead the dough in a food processor: Place the flours and salt in the procesor and buzz briefly to combine. Add the oil and process for 10 seconds. With the machine running, pour in half the water, process for a few more seconds, then turn the processor off. Turn it back on, slowly add a bit more water, process for a few more seconds, and turn it off again. Repeat until the dough forms a ball, reducing the amount of water added each time to just drops as the dough begins to adhere. As soon as a ball of dough has formed, stop adding water. Knead the dough by turning the processor on for 10 seconds, then off, and repeating 4 to 5 times, until the dough is smooth and shiny and feels soft and pliable to the touch.
• A kadhai, a round-bottomed Indian wok, is very useful for deep-frying, but a chicken fryer or other deep sauce pan can be substituted.

GRIDDLE-FRIED OAT BREADS WITH AJWAIN SEEDS

Steps:

• 1. In a bowl, mix together the whole-wheat and oat flours, oat bran, oil, ajwain seeds, cayenne pepper, and salt.2. Add the water and mix again with your clean fingers in round circular motions until it starts to gather. Knead for 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, then repeat pressing and gathering a few times until you have a 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.4. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying.5. Working with each ball of dough separately, place in 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 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).6. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.7. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.