AJWAIN KI CRISP PURI

Preparation time: 10 minutes

Cooking time : 10 minutes

Serves: 6

Ingredients:
4 cup Whole wheat flour (Aata)
1/4 tsp ajwain (carrom seeds)
1 tbsp suji/(rawa)/(semolina)
1/2 tsp salt or to taste
1-2 tbsp oil for the dough + oil for frying

Method:

1. Take whole wheet flour in a big vessel or bowl and mix suji, ajwain,and salt well.
2. Pour 1 tbsp oil and mix well.
3. Now knead a tight dough using as much water as required.Pat the dough with a hand full of oil.
4. Keep the dough on rest for 15-20 minutes under damp cloth.
5. Divide the dough into equal sized portions and make lemon sized balls.
6. Grease the aata balls with little oil by slightly dipping each ball at a time in oil.
7. Roll the balls into small circular disks with the help of rolling pin .
8. Heat oil in a deep frying pan or kadai.
9. When the oil is sufficiently hot then add one poori at a time and fry gently by pressing down with the frying spoon or slotted spoon in a circular motion.
10. Turn over when puffed up and fry the poori till golden brown in color.
11. Serve Poori hot with a vegetable curry or sweet dishes like suji ka halva ( known as sheera in maharashtra ) or pethe or kaddu  ki or cholley or aloo tamatar ki sabzi.