年初去印度旅游，碰到这款印度油饼早餐惊艳至极以至于天天必点。回国后尝试几次以失败告终。印度朋友太不靠谱，写的方子实在随心所欲。理工女本着科学研究一丝不苟的精神终于成功解锁这款看似非常简单的小吃。
鉴于下厨房最近抽风得紧，这次做没有拍照。先上个方子。图片日后追加。
用料
| 印度全麦粉atta | 2杯cup |
| 杜兰粉semolina flour | 2汤勺tbsp |
| 油oil | 2汤勺tbsp |
| 盐salt | 1小勺tsp |
| 开水hot water | 0.75杯cup |
| 炸油oil for fry | 4杯cup |
20分钟印度油饼poori解锁的做法
全面粉，杜兰粉，盐，油抓匀。放入开水，调成絮状。再揉成光滑均匀面团。 Mix atta flour, semolina flour, oil, salt first, then add hot water, knead into a smooth dough.
醒面15-30分钟。Rest dough for 15-30minutes.
把面团切小块，押平，擀成饺子皮厚薄。Cut dough into small pieces and roll flat into dumpling skin thickness.
锅里放油烧至180度，375华氏度。Heat the oil into 180c, 375F.
放入擀好的面胚，中火炸。面胚会鼓起，成为一个空心大泡泡。Put flattened dough into oil and fry with medium heat. The dough will puff up become and hollow puff pastry: Poori.
Poori可以直接吃也可以打开加咖喱土豆咖喱蔬菜咖喱羊肉咖喱任何东西吃。Serve the Poori on its own or together with any kinds of curry.
小贴士
面皮必须擀得和外面卖的机器做的饺子皮差不多厚薄。过厚过薄都可能导致拋不起来。油温也必须180度左右。过低发不起来过高容易炸焦。 The thickness of the Poori dough and the oil temperature is critical to puff up the Poori. The thickness should be referenced to the store sold dumpling skin. Oil temperature should be around 180C. Otherwise Poori will not puff up.