Pooris are deep-fried Indian unleavened loaves.
Sift together the three types of flour.
Put the hand-warm water in the bowl of a food mixer fitted with a dough-hook. Add the sunflower oil and salt. Switch on at the lowest speed and pour in the flours. Work for 5 minutes, when you should have a good, smooth and elastic dough. If it is too dry and not balling properly, dribble in more water,
Turn out on a floured surface, form into a ball and put into an oiled bowl to rest for 60 minutes, covered with a damp cloth.
Heat oil for deep-frying to 190°C/ 375°F. Divide the dough into
Slide one at a time into the oil, pushing it under the surface. It should balloon within seconds. When it does, turn over and cook for another 10 seconds. Remove and drain on kitchen paper. Eat as soon as possible, while still warm.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.