Wheat flour(atta) 1/2 cup + little for dusting Besan(kadalai maavu) 1/4 Cup Rava|Sooji 2 tblsp Methi leaves a handful Ajwain (Omam) 1/4 tsp Red chilli powder 1/4 tsp Salt To taste Garam masala 2 pinches Sugar 1 tsp Oil to deep fry Method:
In a wide bowl add all the ingredients except oil. Chop the methi leaves and add. Make it into a smooth dough. Do not make it too loose. Take care that it should not be very dry and with cracks. Add little oil in the last and knead smoothly. Cover the dough. Heat the oil for frying.
When the oil is heating up, make the dough into equal balls. Dust them if needed and roll it into a small discs. Do not make it too thin. Repeat this for the rest of the dough. You can roll 5 to 6 puris at a time and fry it one by one.
When the oil is hot carefully add one puri at a time. Deep fry them on both sides till the get nice golden brown color. Drain the excess oil in a kitchen towel.
Serve hot with a simple raitha or if you want you can have with Potato masala This poori even when it is eaten after few hours , tastes wonderful with the flavor of the methi leaves infused in it.
Notes:
You can grind the methi leaves along with green chilli and add to the dough . In that case, skip the red chilli powder. Ajwain seeds can be replaced by cumin seeds.
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