Poori recipe


5/5 - 0 Total votes

Servings: 8
Prep time: None None
Cooking time: None None

Ingredients

1 : cn Beets, sliced (6oz.)

12 : Hard-Boiled Eggs, peeled

3/4 : c Cider Vinegar

1/2 : c Sugar

2 : tb Salt

1/2 : ts Pepper, cracked

1/8 : ts Allspice

6 : Cloves, whole

4 : qt Firm-ripe whole figs (5

-lbs+) : -lbs+)

2 : qt Water

1 : tb Whole cloves

2 : Cinnamon sticks

5 : c Sugar

3 : c Vinegar

1 : tb Whole allspice

See : See instructions

5 : c Fish; any kind

2 : c White vinegar

1/4 : c Sugar

1/2 : ts Whole peppercorns

1/4 : ts Whole allspice

1/4 : ts Whole cloves

2 : Bay leaves

1/4 : ts Oregano

1/4 : ts Dill seeds

1 : md Onion; sliced

1 : c Water

Peeled : Peeled garlic cloves

Vinegar; : Vinegar; (white)

Sugar : Sugar

Salt : Salt

Water : Water

3 : c Fresh garlic cloves

1 : /2 c White distilled vinegar

1/2 : c Sugar

1/2 : ts Salt

CHUCK : CHUCK OZBURN

1 : lb Fresh ginger; - peeled and

-into : -into paper thin slices

2 : tb Kosher salt

2 : tb Granulated sugar

1 : c Water

1/2 : c White vinegar

4 : dr Red food coloring

6 : Fillets salt herring

4 : lg Onions, thinly sliced

1 : c White vinegar

1/2 : c Water

2 : tb Sugar

1 : tb Pickling spice

4 : Bay leaves

2 : lb Fresh hot chiles; 1- inches

-long : -long

4 : Cloves garlic; peeled

24 : Peppercorns

8 : Whole allspice

1 : lg Bay leaf; quartered

2 : c Distilled white vinegar

2 : c Water

2 : ts Non-iodized salt

4 : tb Olive oil

4 : qt Fresh hot peppers

2 : tb Prepared horseradish

2 : Cloves garlic; whole

10 : c White vinegar

1 : /2 c Pickling salt

1/4 : c Honey

4 : qt Plus

2 : c Water

See : See instructions

Directions

0: Karen Haigh

1: Originally From: The Book of Curries & Indian Foods Sift flours and salt into a medium bowl; add any bran remaining in sifter

2: Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the water to make a soft dough

3: Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable

4: Cover with plastic wrap and let rest 10 minutes

5: Divide dough into 8 pieces; roll into balls

6: Dust balls with flour and cover with a damp cloth

7: Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth

8: Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50 seconds

9: Fry poori one at a time, turning over once, for 30-60 seconds

10: Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up

11: Serve at once

12: Posted to Recipe Archive - 09 Feb 97 by ted by: brownm_j@FHU

13: EDU on Feb 9, 97

14:







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