the back of the ladle, spread the batter in
a circular, clockwise motion from the
center toward the outside of the pan to
create a thin, round pancake about 5
inches (12.5 cm) in diameter.
- Cook the poora until slightly brown
on one side, about 2 minutes, and then
flip it to cook on the other side. Press
down with the spatula to ensure that the
middle is also cooked through. - Cook the remaining batter, adding oil
as needed to prevent sticking. - Serve with a side of my Mint or Peach
Chutney (see recipes on pages 219 and
222 ) and Indian pickle (achaar) or make
some hash browns spiced with cumin
and use them as a filling. The