Pudina poori

Ingredients for grinding masala

Fresh pudina leaves—1 cup

Jeerige (jeera//cumin seeds)—1 tablespoon

Green chilli (hasiru menasina kayi)—1

Ginger (shunti)—small piece

Grind all the above ingredients in mixer grinder jar to a coarse paste adding little water.( just 1 tablespoon )

Godi hittu ( atta // wheat flour)—1 cup

Chiroti rave (fine sooji//semolina)—1 tablespoon

Ghee—1 teaspoon

Salt —to taste.

Water to knead dough.

Transfer wheat flour,rave,salt ,ghee,and ground masala paste to a mixing bowl,mix well.

Add water little by little and knead to a smooth stiff,pliable dough.

Keep it covered for 10 minutes or you can make immediately

Knead the dough again,and divide into equal portions.(balls)

Smoothen the balls by rolling them lightly in between your palms.

Roll out into small medium thick circles.

Heat oil in a kadai on medium heat ,once’s hot enough,( not smoking hot).slide the poori carefully to the hot oil.

Press it gently on top using perforated laddle .

Poori will puff up.

Once done,flip the other side carefully and fry both sides until light golden brown.

Remove poori using perforated laddle and transfer to a colander

Now poori is ready to serve,

Serve with saagu,Kurma or any curry of your choice.