Crispy Masala Poori (step by step)

Halloween over…. and here comes Diwali. Change of costumes, decorations and food !!!! Here we start with “Crispy Masala Pooris’ oh yeah my childhood favorite. It was one of those special snack mom used to make during festival seasons and we were in 7th heaven whenever she made them. My mom used to add Ajwain to these pooris. The ajwain gives a very unique flavor to the pooris. These crispy and superbly flavored deep fried ‘pooris’ can be stored for several days. I like to eat them with mango murraba or lemon pickle and often served with tea. Sometimes they even form part of an easy breakfast with milk or tea. I am fond of storing large jars of these pooris which we can munch at any time of the day especially when it takes so long to prepare such beautiful pooris.

Ingredients:

3-cup wheat flour
1-tbsp red chilli powder
1-tbsp turmeric powder
½ tbsp carom (ajwain) seeds
2-tbsp oil
Salt to taste

Directions:

1. Mix all ingredients, pour the water and start mixing knead to soft dough.
2. Rub oil lavishly on the dough. Cover the dough with a moist cloth or by any plate and leave for half an hour.
3. Take small portion of dough and roll with hand and cut in to equal pieces and make balls.
4. Flatten each with a rolling pin into a round disk.
5. Prick the pooris all over with a fork.
6. Fry the puri in oil on a pan.Cook it until golden brown on both sides.
7. Drain on absorbent paper.

Cool and store in an air-tight container.
Serve with pickle or masala tea or coke.