Until I watched these guys in this clip today, I always believed that that 50 50 Pakistani comedy show clip about that actor kneading dough with his feet was nothing more than a joke:
Now I want to puke thinking of all those times I ate outside bread. Does anyone know these guys kneading for bakery, the usual tandoor selling rotis/naans or restaurants??? I’m disgusted & shocked. Don’t know whether to discontinue eating bakery products or stop ever eating rotis/naans of shops… Do they also knead dough for samosas or even pooris like that???
But I am more concerned to know about poori dough. How do they knead it? That’s one thing I can’t stop eating from out. That’s my most favourite delicacy. Or maybe I should learn to make that also at home. I wonder if it would taste like those shops if I make it at home…
It does same, i being living inthe state where i cannot eat puri so i started making my own, thousands of recipes are available on youtube, puri dough is so easy nothing special requires except kneading all purpose flour smoothly is so tough at least for me
Hey @Tahurra, I actually was thinking of learning how to make poori halva at home. But not for this reason. Only because I wanted to try something new. My sister already makes at home. So I thought it would be nice to learn too.
But now it seem all the more reasons to learn it. I still will miss the shop pooris. They smell and taste so good.
Figoo, I have only ever seen street vendors manipulate the dough with their hands. But your worries dont end with feet. How do you know where the hand of the vendor was before he touched the pakora batter, or stuffed the gol guppay, shaped the seekh kababs? Imagine all the different pathways those pesky germs could have taken. A hacking phlegmy cough…an unstifled sneeze…unwashed hands after using the restroom…finger digging the nose for gold nuggets…the same finger shaking the inside of the ear…beads of perspiration falling freely…and shedding hair…
Hey @Tahurra, in my search of a good puri halva recipe, I have discovered that chef zaskir’s recipe has the trick to keep the puris soft. I have not tried it yet. Only watched it. Will tell you how it turns out when I try it.
