Ingredients

1cup whole wheat flour

1/3cup chickpea flour

5tbsp vegetable oil (extra for frying the poori’s)

2tablespoon hung yogurt

1tsp cumin seeds

½tsp carom seeds

1tsp coriander powder

1tsp red chili powder

1tsp cumin powder

½tsp turmeric powder

1tsp chaat masala

1tsp kasoori methi

½tsp dry mango powder

½tsp black pepper powder

1tsp fennel powder

salt, to taste

½cup water (or as needed)

Method

This is the list of ingredients.

To a bowl, add the whole wheat flour.

Next, add the chickpea flour.

Then, add the salt.

Add the chaat masala.

Then, add the cumin powder.

Next, add the coriander powder.

Add the kasoori methi.

Add the turmeric powder.

Next, add the red chili powder.

Add the fennel powder.

Then, add the cumin seeds.

Next, add the carom seeds.

Add the dry mango powder.

Add the salt.

Then, add the oil.

Next, add the yogurt.

Finally, add the water.

And give it a good mix.

Knead the dough, adding water, as and when needed.

This is how it should look like when done.

Take a little dough and form small balls.

Take one ball and flatten it out with the palm of your hands.

Dip it in the whole wheat flour to coat completely.

With a rolling pin, roll out to about 3 inch per poori.

This is how it should look like when done.

Do the same for the remaining dough.

Heat oil in a pan.

Gently drop one poori into the hot oil.

Cook completely on both sides.

Drain out the excess oil on a kitchen towel.

Serve hot.