【印式香辣油饼】Masala Poori （Fried spiced Flat bread )

 

土豆咖喱/马萨拉是印度街边摊卖油饼的标配。是很多人乘搭长途火车或巴士时休息站必点的点心。也是我家LD和儿子非常喜欢的一道小吃。

搬到美国后我鲜少炸东西，前几天是俊爹生日，就做了这个他喜欢的香辣油饼给他庆生，就连俊宝都吃了好多呢！

Poori was the very first Indian bread that caught my attention and fancy, it was from there that I venture into making different types of Indian Rotis and Parathas.

The potato curry that I made today is the standard serving with Puri in roadside stalls in India, it is also something I make for hubby's birthday every year. 

This year on his birthday, instead of making the plain puris, I have made a variation of it with spices, it turned out really well and tasty.

油饼材料：（做25只左右的油饼）

2 杯/ 250 克 全麦粉 （我用了multigrain flour）

2 大勺 鹰嘴豆粉 Besan

1/2 小勺 盐

1/2 小勺 印度藏茴香籽 （Ajwain/Carom Seeds）

1/2 小勺 白芝麻

1/2 小勺 姜黄粉

1 小勺 辣椒粉

1/2 小勺 孜然粉

1 小勺 芫荽粉

1 大勺 切碎的 芫荽

2-3 杯 食油 （炸油饼用）

Ingredients for pooris：

2 cups/250 g whole wheat flour (I used multigrain flour)

2 tablespoons chickpea flour （Besan）

1/2 tsp salt

1/2 tsp Ajwain/Carom Seeds

1/2 tsp white sesame seeds

1/2 tsp turmeric powder

1 tsp chili powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tbsp of chopped cilantro

2-3 cups cooking oil (for deep frying)

1. 把油饼所有材料混合，加入 3/4 杯水，和成一个软硬适中的面团，摆一边饧面20-30分钟。

2. 揪出汤圆大小的面团，擀开成巴掌大的小圆饼。

注：做油饼不可以用手粉帮助擀开面团，只能用一点油防粘。因为沾上手粉的面饼很容易有炸糊的黑点，油也容易变脏。

1. Knead together all ingredients listed under poori with 3/4 cup of water to form a smooth ball, let it rest for 20-30 minutes.

2. After 30 minutes, pull out small portion to form a small ball, like 2/3 of the ping pong ball size. Roll it out to a small round disk.

Note：Do not use flour to dust the dough or surface as you roll the bread, as the dust will cause small black dots on pooris and dirty the frying oil.

6. 锅里倒入食油，加热，中高火把油饼两面炸成金黄色，间中用铲子压压帮助起泡。

6. Heat up 2-3 inches of cooking oil at medium high.  Fry the pooris on both sides or until golden brown in colour. Use the a slotted spatula to press the poori in between to help puffing.

Serve hot with some sliced onion.