Cooking Time: About 10 minutes of frying
Quantity: 15 or 16 (serves 3-5)
These are eaten in Trinidad with chickpea curry in a sort of sandwich called 'doubles'. Good with any curry though.
225g (8 oz) plain white flour
225g (8 oz) strong white flour (bread flour)
1tbsp baking powder
Large pinch of salt
Large pinch of ground turmeric
About 300ml (1/2 pint) water
Vegetable oil for deep frying and kitchen roll for draining.
1) Sieve flours into a bowl and add baking powder and spices.
2) Stir in the water, slowly, to form a soft (not sticky) dough.
3) Knead the dough on a floured board for 10 minutes until stretchy.
4) Put the dough back into the bowl and leave it for 30 minutes, covered with a slightly damp tea towel.
5) Divide the dough into about 16 balls.
6) Heat up the oil until a small bit of dough or poppadom cooks straight away. Put a large plate near to the pan with a few sheets of kitchen paper on it , ready for draining.
7) Roll out one of the balls until it is about 12cm wide, and slide it into the oil with a metal spatula. It should float to the top and start to puff up. After about 20 seconds turn it over and cook it on the other side. Put it on the kitchen paper to drain. Repeat with the other balls.
8) I always eat the first one while the second one's cooking...just to check the cooking time of course! If you're not ready to eat them straight away, heat them up in the oven wrapped in tin foil.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.