| 1. | Sift together besan and salt into a bowl. Gradually add water, stirring constantly to make a smooth batter. Add all other ingredients except oil. Mix. |
| 2. | Heat frying pan on medium heat about 3 minutes. Add ¼ tsp/1.3 ml oil and spread over inside base with wooden spatula. Stir and pour ¼ cup/60 ml batter in centre of pan. Place the back of a rounded ladle very lightly on batter. Slowly and gently spread batter evenly outwards from centre to make a round about 5½ inch/14 cm in diameter. Add 1 tsp/5 ml oil around edges of poora. Dribble ¼ tsp/1.3 ml oil over centre. Fry till underside is golden brown and slightly crisp (about 1½ minutes). Turn over. Press all over top surface of poora with spatula.* Fry till golden brown and slightly crisp (about 1½ minutes). Remove. Fry remaining poora in the same way. Serve hot. * Pressing makes poora crisper, as well as ensuring even cooking and browning. For a softer poora omit pressing. |
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