Deep-fried whole wheat bread (Poori) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 137) by Yamuna Devi

  • ghee
  • chapati flour

  • EYB Comments

    Can substitute whole wheat flour mixed with unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory rice and green pea pilaf (Masala hari matar pulau); Toovar dal with chopped spinach (Toovar palak dal); Curried red kidney beans with panir cheese (Rajma); Lavish rice and mung dal bunchi khichari (Bunchi moong dal khichari); Curried cauliflower and potatoes (Gobhi aloo sabji)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour mixed with unbleached all-purpose flour for chapati flour, and vegetable oil for ghee.

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