Deep-Fried on Kvalifood

Stuffed Poori

Tue, 22 Jun 2021 07:29:39 +0200

Poori are small deep-fried flatbreads from the Indian kitchen. The dough is simple — just flour and water — but when it hits hot oil it puffs up into a hollow ball. Here they are filled with a spiced paste of soaked black beans, anise seeds, coriander, cumin, and chilli, so each bread becomes a small meal in itself.

Stuffed breads are an old technique in India. Protein and spices are wrapped into the dough so the bread can be carried and eaten by hand. Asafoetida (hing) is the spice that ties the flavours together — a little gives depth, too much becomes overpowering.

Poori

Thu, 14 Nov 2013 11:28:26 +0100

Poori are small, deep-fried flatbreads from northern India. They roll out thin as a pancake and when they hit the hot oil they puff up into round pillows within seconds. The crisp shell and hollow interior make them well suited for dipping into dal or a potato curry.

The dough is simple: wholemeal flour, salt, water, and a little fat. The fat makes the dough easy to roll out and gives the breads a rounder flavour. Many recipes use half plain white flour to make the crust a little lighter and more brittle, but all-wholemeal poori are just as good.

Pakora

Fri, 04 May 2012 13:47:51 +0200

Pakora are deep-fried vegetables in a spiced chickpea batter. Onion rings, whole spinach leaves, and slices of cooked potato are coated in a thick batter of besan (chickpea flour), chilli, and coriander, then fried crisp in hot oil.

The dish is eaten all over India, especially in the afternoon with tea or as a starter before a meal. They are served hot, straight from the oil, usually with a sharp chutney or a cool raita alongside.