POORI (Deep-fried, Puffy Bread)

1 cup sifted whole-wheat flour (sift to take outsome of the larger bran bits)
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil + more for deep-frying
1/2 cup water

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oilover the top. Rub the oil in with your fingers so the mixtureresembles coarse breadcrumbs. Slowly add the water to form a stiffball of dough. Empty the ball on to a clean work surface. Knead itfor 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4teaspoon oil on the ball and slip it into a plastic bag. Set it asidefor 30 minutes.

Knead the dough again, and divide it into 12 equal balls. Keep 11 ofthem covered while you work with the twelfth. Flatten this ball androll it out into a 5-5 1/2" round. If you have the space, roll out allthe porris and keep them in a single layer, covered with plastic wrap.

In a deep frier fill about 1/3 with oil. Let it get very, very hot.Meanwhile, line a platter with paper towels. Lift up one poori and layit carefully over the surface of the hot oil. It might sink to thebottom but it should rise in seconds and begin to sizzle. Using theback of a slotted spoon, push the poori gently into the oil with tiny,swift strokes. Within seconds, the poori will puff up. Turnit over and cook the second side for about 10 seconds. Remove it with aslotted spoon and put it on the platter. Make all the pooris this way.The first layer on the platter may be covered with a layer of papertowls. More pooris can then be spread over the top. Serve the poorishot (immediately).