Masala poori

Ingredients

• Refined flour (maida)    1 cup
• Semolina (rawa/suji)    1/3 cup
• Oil    to deep fry
• Carom seeds (ajwain)    1/4 teaspoon
• Salt    to taste
• Gram flour (besan)    1/2 cup
• Fennel seeds (saunf)    1/4 teaspoon    
• Cumin seeds    1/4 teaspoon
• Baking soda    a pinch
• Chaat masala    1/4 teaspoon
• Red chilli powder     1/4 teaspoon
• Turmeric powder    a pinch
• Fresh coriander,finely chopped    1/2 tablespoon

      

How to prepare

• Heat sufficient oil in a kadai. 
• Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.
  Apply a little oil to the dough. 
• Cover with damp muslin cloth and keep aside for some time. 
• In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt. 
• Add coriander leaves and a little water and mix well. 
• Add 1 tsp hot oil and mix well. 
• Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal.  
• Apply a little oil to each and roll into small pooris. 
• Deep-fry pooris in the hot oil till golden brown and crisp. 
• Drain on absorbent paper. 
• Serve hot.
• And enjoy the taste!!!