Poori (Fried Cakes)

Ingredients

• wheat meal
• a little salt

Method

1. 1

   Mix wheat meal and salt in the same way as for phulka.

2. 2

   Take small pieces, roll as thin as wafers, and cook in boiling ghi or clarified butter.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 150. The excerpt below is the record exactly as published.

Poori. (Fried Cakes.) Mix wheat meal and salt in same way as for phulki, Take small pieces, roll as thin as wafers, and cook in boiling ghi or clarified butter. Shirmal. (Sweet Bread.) Baked in the same way as ordinary household bread with yeast, adding raisins and sugar. Made in small cakes or like buns. Chanval. (Rice.) Wash two pounds of rice, and put in pot; cover it with two inches of water, bring to the boil, and stand on a slow fire to simmer till all the moisture is evaporated and the rice quite dry. Dal. (Spiced Lentils.) Wash lentils. Boil in water until soft. Put into a pan some ghi or clarified butter. Cook in this the follow- ing spices (ground) : — Cloves, garlic, cumin seed, tur- meric, and salt and pepper. Add dal, and cook until soft. When ready, add more of the spices. 37° RAJPUTANA (Royal) Pulav. (Pillau of Mutton.) Fry eight ounces of sliced onions in eight ounces of boiling butter (ghi) till browned. Remove the onions to one side, and in the butter fry for a few minutes one pound of lean mutton cut in small pieces, and four ounces each of ground coriander seeds, cucumbers (gherkins) sliced, and green ginger, one ounce of garlic, a teaspoonful of salt, and a sliced red chilli. Put the meat in another pan along with four ounces of curds, half a stick of cinnamon broken into pieces, twelve large and twenty-four small cardamoms, an inch of mace broken into pieces, twelve whole cloves, and a little more salt. Simmer at the side of the fire till meat is tender. See that the pan is kept closely covered. Wash twenty-four ounces of rice, and fry till slightly browned in eight ounces of ghi; then add another eight ounces of ghi, and cover closely, and stew till soft. Take two pounds of the back ribs of mutton cut in small pieces, a few cloves, two ounces ginger, a point of garlic, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.