Ingredients

Kadale belle ( channa dhal// split chick peas ) soaked—1/2 cup

Ingredients for grinding

Dry red chillies (ona menasina kayi// lal mirch)—2

Garlic pods (belluli//lehsun)—2

Ginger (shunti//adarak)—small piece

Kasuri methi ( dried fenugreek leaves)—1 tablespoon

Fresh coriander leaves (kothambari soppu//hara dhaniya)—handfull

Coriander seeds (sabut dhaniya//kothambari bija)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Black pepper corns (kaalu menasu)—1 teaspoon

Sompu kaalu (saunf //fennel seeds)—1 teaspoon

Lal mirch powder ( red chilli powder )—1 teaspoon

Garam masala powder—1 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Haldi (turmeric powder//arisina)—1/2 teaspoon

Salt—to taste

Oma ( om kaalu//ajwain)—1 teaspoon

Chiroti rave (fine sooji//semolina)—2 tablespoon

Wheat flour (atta//godhi hittu)—1 1/2 to 2 cups ( as required)

Oil—for deep frying

Soak channa dhal for 3 to 4 hours .drain water completely.

Grind all the ingredients except,salt, ajwain,along with channa dhal adding very little water to a smooth paste.

Transfer the ground masala paste to a broad plate or mixing bowl .

Add in sooji,salt,ajwain, mix well.

Add wheat flour little by little and knead to a smooth pliable dough.

Apply little oil and keep it covered for 10 minutes.

Knead the dough again and divide into equal balls.

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

Roll out into small medium thick circles.

Heat oil in a kadai or pan,on medium flame,once’s hot enough ( not smoking hot) slide the poori carefully into the hot oil.

Press it gently on top using the perforated laddle.

Poori will puff up.

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

Remove poori using perforated laddle and transfer to a colander.

Now delicious poori is ready to serve.

Serve with raita,pickles or you can eat as it is.