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Name: Deep Fried Balloon Bread
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Unbleached all-purpose flour; ; oil; ; a kadhai or a; ; plus 1/2 cup; ; peanut or vegetable; ; of 3 inches; ; bread or 1/2 cup; ; oil, enough to fill; ; unbleached; POORI; 1/3 c Water; Corn; peanut or vegetable; ; all-purpose flour 1; 1 c Atta/chapati flour; (Indian; ; whole wheat flour; ; tablespoon of corn,; ; skillet to a depth

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INGREDIENTS

Unbleached all-purpose flour
; oil
; a kadhai or a
; plus 1/2 cup
; peanut or vegetable
; of 3 inches
; bread or 1/2 cup
; oil, enough to fill
; unbleached
POORI
1/3 c Water
Corn; peanut or vegetable
; all-purpose flour 1
1 c Atta/chapati flour; (Indian
; whole wheat flour
; tablespoon of corn,
; skillet to a depth

Servings

INSTRUCTIONS

Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub into it. Add water in a stream, first fast then slowly as the flour begins to adhere together. Gather the dough and knead until smooth, about 5 minutes, dusting with flour if it sticks. Brush with oil, cover and let dough rest for 15 minutes. To make the dough in the food processor, place flour and oil in the food processor. With the steel blade attached, machine running, add 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, alternatively, 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 plastic wrap to prevent drying out. Start heating the oil in a wok or 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. DO NOT STACK. Lift one bread and gently drop it in the hot oil. When the bread is puffed and the underside golden brown, 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 Recipe by: CHEF DU JOURSHOW #DJ9458 - JULIE SAHNI

NOTES

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Deep Fried Balloon Bread

Unbleached all-purpose flour 
  ; oil 
  ; a kadhai or a 
  ; plus 1/2 cup 
  ; peanut or vegetable 
  ; of 3 inches 
  ; bread or 1/2 cup 
  ; oil, enough to fill 
  ; unbleached 
  POORI 
1/3 c Water 
  Corn; peanut or vegetable 
  ; all-purpose flour 1 
1 c Atta/chapati flour; (Indian 
  ; whole wheat flour 
  ; tablespoon of corn, 
  ; skillet to a depth

Place the flour in a large shallow bowl. Add 1 tablespoon oil and rub into  it. Add water in a stream, first fast then slowly as the flour begins to  adhere together. Gather the dough and knead until smooth, about 5 minutes,  dusting with flour if it sticks. Brush with oil, cover and let dough rest  for 15 minutes. To make the dough in the food processor, place flour and  oil in the food processor. With the steel blade attached, machine running,  add 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, alternatively,  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 plastic wrap to prevent drying out.    Start heating the oil in a wok or 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. DO NOT STACK.  Lift one bread and gently drop it in the hot oil. When the bread is puffed  and the underside golden brown, 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        Recipe by: CHEF DU JOURSHOW #DJ9458 - JULIE SAHNI

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 0.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.