Also known as spicy deep-fried bread.
This has been a favorite snack of my children because of its unique taste. This poori can be stored for a week in an air tight container, and can also be used as a travel snack.
This recipe makes about 12-15 pooris.
Ingredients:
1 cup of whole wheat atta (flour)
1/2 tsp kalonji (nigella) seeds
3/4 tsp saunf (fennel) seeds
3/4 tsp red chili powder
1 tsp hot oil
3/4 tsp ginger paste
1/4 tsp turmeric
salt to taste
Method:
Mix all ingredients and form into dough, as you would do for regular poori dough.
Make pooris and deep fry.
Enjoy as a snack or with North Indian pickle of choice (my favorite is lime pickle!).
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