Masala Poori

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour
2. 1 cup of semolina
3. 2 tablespoons of oil
4. 2 teaspoons of salt
5. 2 teaspoons of red chili powder
6. 1 teaspoon of turmeric powder
7. 2 teaspoons of cumin seeds
8. 2 teaspoons of ajwain, and 4 tablespoons of finely chopped coriander leaves.
9. Gradually add water (approximately 2-2.5 cups) to the mixture and knead into a semi-stiff dough. Cover and let it rest for 15-20 minutes.
10. After resting, divide the dough into 40 equal portions and roll each portion into a small ball.
11. Roll out each ball into a small circle (about 4-5 inches in diameter) using a rolling pin. Ensure the edges are slightly thinner than the center.
12. Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface.
13. Carefully slide the rolled poori into the hot oil. Gently press it with a slotted spoon to help it puff up.
14. Fry until golden brown on both sides (about 1-2 minutes per side). Remove and drain excess oil on paper towels.
15. Repeat the process for the remaining dough balls. Serve hot with potato curry or chutney.