Ingredients
Particulars | Quantity |
Wheat Flour | 1 and half cup |
Coarsely grounded wheat flour (We call it gehu ka Mota aata) | ½ cup |
Pepper powder | 1 teaspoon |
Turmeric Powder | 1 teaspoon |
Red Chilli Powder | 1 and ½ teaspoon |
Salt | To Taste |
Cumin seeds | 1 tablespoon |
Oil (For frying use separately) | 1 tablespoon |
Water | As required |
Procedure
- Mix all the ingredients in a big bowl except water.
- Then add water slowly as and when required to make a little hard dough because puri dough is generally hard.
- Then leave it aside for some time. After that take the dough and press it properly so that it becomes smooth.
- Roll out small pooris out of it. The size and shape can be of your choice.
- Let the pooris become dry....spread it on a newspaper. With a fork, poke some holes in the poori so that it does not rise and become soft. These pooris should be hard.
- Fry the pooris and you can preserve in container for around 15-20 days.
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