After combining the ☆ ingredients, mix in the oil, then add the water, a little at a time, kneading as you go. The amount of water needed depends on the humidity and type of flour, so adjust as necessary.
After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.
Flatten out into a thin circle. Typically, they are about 15 cm--about the size of your hand with fingers extended.
Heat oil in a pan, then deep fry both sides of each piece, one at a time.
They should puff up like this.
They are done after both sides are fried, and they are nicely browned.
These are called "poori" in Hindi. They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days.
Story Behind this Recipe
In India, this deep-fried bread is served at celebrations or when having guests. Since chapati or other traditional breads take time to make, whereas poori is done as soon as both sides are deep fried, making it perfect when serving many guests. I had a chance to make them when visiting my parents.
Be careful when handling boiling hot oil. A 50/50 blend of flour and whole wheat flour gives the bread a perfect crisp texture. The amount of water is approximate, so adjust as necessary while kneading. Leftovers can be reheated in the toaster.