Ingredients:
- Whole Meal Flour/ Wheat Flour: 1 cup (coarsely ground)
- Washed Moong Daal: 1 tbsp
- Washed Urad daal: 3 tbsp
- Masalas (to be put while grinding daals):
- Asafoetida: 1/4 tsp
- Coriander pwd: 1 tsp
- Fennel pwd: 1 tsp
- Salt: to taste
- Red chilli pwd: to taste
- Roasted Cumin pwd: 1 tsp
- Oil: for frying
Method:
- Wash and soak daals in water for 2 hours.
- Coarsely grind daals with all the masalas. (Add a little water while grinding, if needed)
- In a flat pan, add flour, ground daal paste. Knead dough by mixing flour with ground daal and just enough water (~1/4- 1/2 cup) . Dough should not be too soft.
- Heat oil in kadai/ Deep frying pan.
- Take little dough and make small ball.
- Roll it to with rolling pin to form a small chapati with the help of oil. (Don't dust it with flour)
- Put it the kadai and fry till it turns golden brown.
- Serve hot with any Aloo subzi.
PS:
- Traditionally, only washed urad daal is used but I mixed it with Washed Moong daal.
- Coarse wheat flour and coarsely ground daals make pooris crispier.
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