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Ingredientes
- 1 c. Atta/chapati flour, (Indian whole-wheat bread or possibly 1/2 c. whole wheat flour plus 1/2 c. unbleached all-purpose flour 1 Tbsp. of corn, peanut or possibly vegetable oil
- 1/3 c. Water Unbleached all-purpose flour for dusting Corn, peanut or possibly vegetable oil, sufficient to fill a kadhai or possibly a skillet to a depth of 3 inches
Direcciones
- Place the flour in a large shallow bowl. Add in 1 Tbsp. oil and rub into it. Add in water in a stream, first fast then slowly as the flour begins to adhere together. Gather the dough and knead till smooth, about 5 min, dusting with flour if it sticks. Brush with oil, cover and let dough rest for 15 min. To make the dough in the food processor, place flour and oil in the food processor. With the steel blade attached, machine running, add in water in a thin stream through the feed tube. The flour will adhere together into a mass and a dough ball will form on the blades. Process for 1 minute, with on and off motion, to knead the dough. Carefully remove dough to a work surface. Roll dough into 12-inch long rope and cut into 12 equal parts. Roll each piece of dough into smooth balls. Or possibly, alternatively, healthy pinch off 1-inch round portions of dough from the whole and roll into a smooth ball. Dust the balls lightly to prevent sticking. Keep the rest of the dough covered with a damp towel or possibly plastic wrap to prevent drying out.
- Start heating the oil in a wok or possibly a chicken fryer to 375 degrees. Working one at a time,
- pick up one ball, dust with flour and place on the work surface. Press firmly to flatten
- it, turning it once. Roll the patty into a thin round circle dusting often with flour to prevent sticking. Roll few breads the same way and keep them on the work board, covered, to prevent them from drying out. Don't STACK.
- Lift one bread and gently drop it in the warm oil. When the bread is puffed and the underside golden, turn with a slotted spoon and fry the other side. Take it out and drain briefly on paper towels. Repeat with the rest of the rolled bread the same way.
- Yield:12 poories- 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 79g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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