Poori recipe

Ingredients:

1 cup Wheat Flour

2 teaspoons Sesame Seeds

3 tablespoons Semolina (Suji /Rava)

1/2 teaspoon Red Chilli Powder

1/3 teaspoon Turmeric Powder

1/3 cup Fresh Fenugreek Leaves, chopped

for deep frying + 3 tablespoons Cooking Oil

Salt to taste

Water Take a wide bowl. Add wheat flour, semolina, sesame seeds, red chilli powder, turmeric powder, fresh fenugreek leaves, 3 tablespoons cooking oil and salt in a bowl and mix them properly. Knead little bit hard dough than paratha by adding water as required. Cover it and keep aside for 10-15 minutes. Divide dough into 16 small equal size round shaped balls. Roll out each portion into small circles of 3-4 inch diameter which is slightly thicker than chapatti. Make 4-5 pricks on its surface with a tip of knife or fork. Deep fry 3-4 puris at a time on medium heat until light brown and crispy. Take them out and drain excess oil. Transfer them over kitchen paper in a plate. Fry remaining methi puris and store them in airtight container. You can store them for 15-20 days.