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Karhi Poori

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      Title: KARHI POORI
 Categories: Breads, Indian
      Yield: 50 Servings
 
      1 c  Flour, whole wheat pastry
      1 c  Flour
      1 ts Salt
      1 tb Pepper, black; coarse
  3 1/2 tb Butter, sweet; softened
      1 x  Oil; for frying
 
  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.
 
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