Methi Poori

How to Prepare

1. In a large mixing bowl, combine whole wheat flour, chopped methi leaves, ajwain, salt, and 2 tablespoons of oil. Mix well.
2. Gradually add water and knead into a semi-stiff dough. Cover and let it rest for 15 minutes.
3. Divide the dough into 40 equal portions and roll each portion into a small ball.
4. Roll out each ball into a 4-5 inch diameter circle using a rolling pin, ensuring even thickness.
5. Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface.
6. Carefully slide one poori into the hot oil. Gently press with a slotted spoon to help it puff up.
7. Fry until golden brown on both sides, flipping once. Remove and drain on paper towels.
8. Repeat for the remaining pooris. Serve hot with aloo sabzi or chutney.