Cooking oilFor deep frying the dough balls~1-2 cupsest.
Sugar (for coating fried buns)Coated on the fried buns until golden caramel color~4-6 tbspest.
Steps
1
In a mixing bowl, pour about 3/4 cup of lukewarm boiled milk.
2
Add 1 tablespoon of sugar and stir until fully dissolved.
3
Add 2 teaspoons of yeast, mix well with a whisk or spoon, and let it activate for about 2 minutes.
4
Prepare a batch of dough similar in size to what you'd use for poori, shape it into a cylinder, then divide it into small portions.
5
Roll each small portion into a smooth ball with no cracks, repeating until all the dough is shaped.
6
Place the shaped dough balls in an airtight container or cover with a damp cloth, and let them rise for about a day until puffed up.
7
Once risen, heat enough oil in a pan for deep frying.
8
Once the oil is hot, reduce to medium heat and fry the risen dough balls in batches, being careful not to overcrowd the pan so the oil temperature stays even.
9
Fry until both sides turn golden and the inside is fully cooked and fluffy, then drain the excess oil.
10
While still hot, coat the fried buns with about 1-2 tablespoons of sugar so it evenly sticks and gives a caramelized shine, then serve.
PrimedTableBETA
