300 g flour
100g gram flour (besan flour)
1/2 tsp cumin seeds
1/2 tsp ajwain
A pinch of turmeric
1/2 tsp red chilli powder
1/4 tsp asafoetida (hing)
Salt to taste
Chopped coriander leaves
200 ml water
Oil for frying
Dry roast cumin + ajwain seeds & blen to a fine powder.
Mix all the ingredients.
Mix with water to get a stiff dough.
Cover the bowl with a damp cloth & keep aside for an hour.
Make lemon sized balls & flatten it using a roller( 8/10 cm discs).
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip the disc in hot oil.
When poori pops fully, splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with Veg / Non Veg curry.