Poori has become Lil Angel’s favorite now. After tamarind rice,coin dosa, cheese chapathi,this is the dish she wants every day for the lunch box!So instead of making the regular poori, I try to give her some variations. I made this some time back when I going through my bookmarks. Vaishali had blogged about this Pakistani dish in the International Blogging Marathon and I just loved the pics she had posted.
The pics really tempted me to make them and they lived to the name! It surely is a melt in the mouth type!The reason is the dough uses a starter!!
This Deep fried bread is for Blogging Marathon #49, Week 2,Day 2 under the theme bread basket.
Adapted from – Ribbons to Pastas
For the Saanth / starter:
Yogurt- 2 tablespoons
Ghee- 2 tablespoons
All purpose flour- 1 tablespoon
For the poori
Whole wheat flour- 1 cup
All purpose flour/ maida- 2 cups
Salt to taste
Saanth / starter
Take the ingredients for the Saanth in a bowl.Mix well.
In a larger bowl, take the ingredients for poori ,add all of the saath/starter and mix well. Add water little by little and knead to a smooth dough.Pinch out small balls and roll out into small discs. Heat oil for deep frying and once the oil is hot, deep fry the discs. Cook on both sides.Drain and serve.
I served this with Capsicum gravy….