Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4 ~ 5
1 cup rice flour
½ cup whole wheat flour
1 tbsp clarified butter/ ghee
½ tsp turmeric powder
¾ cup hot water or as needed
salt as to taste
Oil for frying
1 ½ tsp bengal gram/chana dal
1 ½ tsp dhaniya / coriander seeds
1 ½ tsp split black gram / urad dal
½ tsp cumin seeds or fennel seeds (optional, I used cumin)
½ tsp asofoetida / hing
A pinch of fenugreek seed
- Heat the pan to high heat, Once it get hot, reduce the heat. Roast chana dal, urad dal, dhaniya seed, hing for 2 minutes or slightly chances it color.
- Finally add fenugreek seeds and saute for few seconds. Turn of the heat and transfer it to other plate and allow it to cool. Grind it into a fine powder.
- Combine flour,salt,turmeric and the roasted powder in a mixing bowl.
- Add hot water and mix until every thing combine together.
- Knead the dough until soft, smooth. At this stage, add ghee to it and knead it again to a smooth ball.
- Cover the dough with a cling film Or damp cloth and set aside for 30-40 mins.
- Divide the dough in to 14 ~ 15 equal portions. Using rolling pin, flatten the balls into oval/round shape about 2.5 to 3 inches in diameter and make sure it is not too thin else it won't puff / rise well. You got to keep slightly thicker than chapatis. Do the same with rest of the dough balls.
- Take oil in a kadai / wok. Place on high heat once oil is hot reduce the flame.
- Now place the flatten pooris one by one.
- Press the spatula Or spoon over all the edges of pooris while frying them to help the pooris to fluff.
- Ensure the heat is medium throughout. Fry 2 Or 3 at time. Once its golden brown place them on paper napkins to absorb excess oil.
- Serve hot pooris with Alsande/ Melgor / Blackeye Beans Curry.