1 cup flour, whole wheat pastry
1 cup flour
1 tsp salt
1 tbsp pepper, black, coarse
3 1/2 tbsp butter, sweet, softened
1 oil, for frying
Directions
Sift the flours and salt into a bowl; add the pepper
and cut in the butter until the mixture resembles
coarse oatmeal. Now slowly add very hot water--about a
half cup plus three tablespoons--and begin to gather
the flour together. Squeeze the dough into a ball. It
should just about hold together. Do *not* knead. Break
the dough into about fifty balls. Keep them covered
with a lightly dampened tea towel. Heat about 1-1/2 to
2 inches of oil in a wok over a medium flame. While
the oil is heating, begin to roll out the pooris. Take
each dough ball, flatten it, and roll it into a very
rough round, about two inches in diameter. (Don't
worry if the edges are ragged or cracked). Roll and
fry as many pooris as the wok will conveniently hold
in one layer. Fry two to three minutes a side, until
the pooris are a very light sandy color on both sides,
and crisp. Crank the heat up or down as needed. Remove
the pooris and drain on paper towels or newspaper (or
both). Allow them to cool and store in an airtight
container. They won't need refrigeration, and should
stay fresh for several weeks or until the end of time.
Servings: 50 servings
Karhi Poori Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Food historians have found proof that recipes existed way back into the distant past, certainly as far into history as ancient Egypt, and quite possibly further than that. However, these, old cook books were just very simple pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs were skilled in the use of many different aromatic flavours, including many that are still in use today like basil, fennel and asafoetida. Closer to modern times, there are a couple of interesting recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is served today, but instead descriptions of the types of food eaten by the rich people of that time. In the fifteenth century, the Crusaders brought back many foods and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused a surge in books on cooking, the majority of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and as a result the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe books are in high demand, mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Karhi Poori recipe.
