Ingredients

Method

In a large mixing bowl rub the fat into the flour.

Slowly add the water, gathering the flour as you do so until a soft dough is formed.

Kneed the dough for 5 minutes until it is smooth and firm. Ideally the dough should be left to one side for 15-20 minutes.

Kneed the dough for 5 minutes until it is smooth and firm. Ideally the dough should be left to one side for 15-20 minutes.

When the dough is ready, place a heavy cast iron griddle or a heavy based frying pan over a medium flame.

Knead the dough again, then divide into 12-14 equal portions.

Dip them into flour and roll them out thin and even on a floured board. Make them as round as possible and about 15cm across. Keep some chapati flour on the side to dust them as you roll them out.

Knock off the excess flour before placing the chapati on the griddle or frying pan to cook.

When small white blisters appear on the surface, turn it over. Cook the other side until the surface bulges with air pockets.

Turn the chapati back onto the first side, it should puff up like a ball. Press down very gently onto the chapati with a tea towel to help it puff up.

Remove from the pan and keep warm. Repeat the process until all the chapatis are cooked.

POORI (Deep Fried Puffed Bread)

Pooris are basically the same as chapatis but they are smaller and fried. The dough is almost the same but it has to be more elastic to achieve this either add 110g chapati flour or add more oil.

TIKKA POORI (Spiced Pooris)

For a change you can make Tikki Pooris by adding 1/2 teaspoon Cumin Seeds, 1/2 teaspoon Turmeric and 1/2 teaspoon Chilli Powder to the dough.

Once the dough has been prepared for the Pooris they can be rolled out. When rolling out poori smear a few of drops of oil onto the rolling surface ( dry flour burns in the hot oil ).

Place the wok or a heavy bottomed saucepan on a high heat and once it begins to smoke lower the heat.

Lay a poori on the oil. The poori will sink for a second and then rise to the surface spluttering. Immediately submerge it with soft swift pushes, using the back of a slotted spoon, until it inflates like a balloon. Fry the other side for a few seconds, then remove the poori from the oil. Place aside to drain.

Serve hot pooris with any meal or as a snack with some chutney.