Ingredients
- 1 cup, Dhuli Urad, Soaked for 5-6 hours
- 2 ½ cups, whole wheat flour
- ½ tsp asafetida
- 1 tsp, ginger, grated
- 2 ½ tsp, fennel powder
- 1 tsp red chili powder
- 2 tsp, coriander powder
- ½ tsp, cumin seeds
- 1 tsp, amchoor
- 1 tbsp oil
- Salt as per taste
- Oil for deep frying
- Water for kneading
Process
- Drain the water from the soaked urad dal and add it to the blender. Blend the dal to a coarse paste without using any water
- Transfer the ground dal in a large bowl Add rest other ingredients and spices. Mix them all well
- Gradually add water to knead the dough
- Knead it well to make medium soft consistency dough. Cover the dough with damp cloth and keep it to rest for 30 minutes
- Heat enough oil in a kadhai or deep pan
- Give a one good knead to the dough and divide into 18-20 equal sized small balls Take one ball and roll out into a disc of 4 inches
- When the oil is hot enough, gently slide in the rolled poori and fry it on medium high flame from both sides until puffed golden brown.
- Take it out on an absorbent paper. Proceed the same way with all the balls.
- Serve them hot and crisp with Any potato curry or vegetable curry of your choice
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