Makes

16 individual poori’s

Nutrition of Each – Double calories due to deep fry)

• 60 calories (120  calories – deep fried)
• 2g fat
• 0mg cholesterol
• 28mg sodium
• 112mg potassium
• 8g carbohydrates
  • 1g fiber
  • 0g sugar
• 2g protein

Ingredients

• 1 cup all purpose flour
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• ¼ teaspoon jalapeño
• 1 tablespoon canola oil
• ¼ teaspoon kosher salt
• ¼ cup water

Equipment

• rolling pin
• deep frying pan
• slotted ladle spoon

Prepare Ingredients (5 minutes)

1. Mince
   • 1 fresh chili and measure out 1 teaspoon
2. Measure
   • 1 cup all purpose flour
   • 1 teaspoon turmeric
   • 1 teaspoon cumin seeds
   • ¼ teaspoon jalapeño
   • 1 tablespoon canola oil
   • ¼ teaspoon kosher salt
   • ¼ cup water

Cookin Time (30 minutes)

1. Mix the following ingredients into the all purpose flour
   • 1 teaspoon turmeric
   • 1 teaspoon cumin seeds
   • ¼ teaspoon jalapeño
   • ¼ teaspoon kosher salt
2. Add 1 tablespoon canola oil to the flour
3. Slowly mix the water into the flour ounce by ounce. You want the dough to be firm.
4. Pour canola oil into deep sauce pan and put the pan over medium heat
5. Once dough is firm break into 16 even balls.
6. Roll each of the 16 balls into a 3″circle that is roughly 2 millimeter thick
   • Note: if the poori is too thin it will not get an air pocket when you deep fry it.
7. Bring the pan full of canola oil to high heat
8. Repeat for each poori:
   1. Once the oil has reached 575°F place one of the flattened circles into the oil and flip  to cook the other side (Should be less than 1 minute)
      • Note: If the oil is not hot enough the poori could not get the air pocket.
   2. Remove the poori from pan and place on paper towel.