- 1 cup Wheat flour
- 1/2 tsp Ajwain seeds / vammu
- 1 tsp Oil
- Salt to taste
- Water as required
- Oil for deep frying
Method:
- In a bowl, combine the flour, salt, ajwain and water as required to make a soft dough.
- Add 1tsp of oil and again knead the dough.
- Cover and let sit for 10mins.
- Now divided the dough in to small equal balls.
- Take one ball of dough and roll it out into 4" to 5" round.
- Repeat the same process to roll out all pooris.
- Heat plenty of oil in a kadai until very hot.
- Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
- Serve this Khasta poori with vegetable saagu.
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