- 250g self raising flour, sifted
- 1 tsp yeast
- 1 tsp sugar
- 1 or 2 tbsp warm water
- Pinch of salt
- Large pinch of coriander, chopped
- Warm water
- 2 tbsp oil (to roll)
- Vegetable oil to deep fry
Making the Dough
- Into a small bowl add the yeast, sugar and warm water (ensure the water is not too hot). Leave this to activate. Once it becomes frothy it's ready.
- Place the sifted flour, oil, coriander and frothy yeast to a roomy bowl (the dough will expand) and mix together using your fingers.
- Once mixed through start to add a little warm water at a time to make the dough. Knead the dough to firm it up, keep folding as you go. The dough should be soft but not sloppy.
- Once the dough is ready put a little oil on your hand and wipe over the top of the dough to stop it drying out
- Cover the bowl with a clean tea towel or cling film and leave at room temperature (not too cold) for 4-6 hours
- Heat oil in a wok (karahi)
- Use a little oil and roll out a small disc about about the size of a side plate - make sure it's not too thin so it gets nice and fluffy.
- Check the oil is hot by dropping a tiny bit of dough in, this should sizzle and rise straight away.
- When the oil is ready, gently slide one patoora into the oil and move it around gently with a slotted spoon. Once cooked it will begin to float - you don’t want these to become golden and crisp. They should be creamy in colour and very light and fluffy in texture.
- Remove from the oil and set on some kitchen paper.