- 1/2 cup all-purpose flour plus additional for dusting
- 1/2 cup whole-wheat flour
- 1/2 cup semolina (sometimes labeled “semolina flour”; resembles fine yellow cornmeal)
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 tablespoon plain yogurt
- 1/2 cup water
- 3 to 4 cups vegetable oil (24 to 32 fl oz)
- Special equipment: a deep-fat thermometer
- Whisk together flours, semolina, celery seeds, and salt in a bowl. Blend in butter with your fingertips until mixture resembles fine meal. Add yogurt and stir until mixture resembles coarse meal. Add water and stir with a fork until mixture forms a dough. (If mixture is dry, knead in additional water, 1 teaspoon at a time.)
- Transfer dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes. Form dough into a ball and coat with 1/2 teaspoon vegetable oil. Let dough stand in a sealed plastic bag at room temperature at least 2 hours, or chill up to 2 days.
- Evenly divide dough into 18 balls and return them to plastic bag. Roll out 1 ball as evenly as possible (to facilitate even puffing when frying) into a 3 1/2-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer round to a paper towel lightly dusted with flour and cover loosely with another paper towel. Roll out remaining balls of dough in same manner, placing rounds between paper towels.
- Heat 1 1/2 inches of oil in a wok or a deep 12-inch heavy skillet over moderately high heat until it registers 400°F on thermometer. Fry pooris in batches of 3 or 4, without crowding, turning over once or twice with a slotted spoon, until puffed and golden, about 1 minute total, and transfer to fresh paper towels to drain. Return oil to 400°F between batches. Serve pooris warm.
- Available at Indian and Italian markets and specialty foods shops.