MAKKI KI POORI

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves :6-8 pooris

Ingredients:

2 cup Maize flour

2-3 tbsp whole wheat flour for binding

1/2 cup chopped fenugreek leaves or grated raddish along with grated ginger and chopped green chilies or 1/2 tsp carrom seeds(ajwain) as per availability and taste
1/2 tsp sabzi masala

1/4 tsp turmeric powder

1/4 tsp degi mirch

oil for deep frying
salt to taste

Method:

1. Mix all the ingredients except oil in a bowl.
2. Add warm water as required and knead into a firm dough.
3. Keep the dough on rest under damp cloth for 10-15 minutes.
4. Divide the dough into 6 or 8 balls according to the size required.
5. Take 1 cup water in a bowl and a clean polythene bag.
6. Spread the polythene bag on a rolling board(chakla) and sprinkle few drops of water on it.
7. Take one ball at a time and spread it evenly on the polythene bag with the help of damp fingers and try to make a round poori.
8. Heat oil in a kadahi.
9. Pick up the polythene bag along with poori with one hand and transfer the poori on the other hand peeling off the polythene and immediately put it in hot oil. 
10. Cook from both sides turning sides after regular gaps till it is done from both sides.
11. Top the makki ki poori with butter and serve hot with sarson ka saag,ghee shakker or gur.

Note:

1. It is better to make makki ki poori than makki ki roti because it will take lesser time to cook, will be softer than makki ki roti, completely cooked from inside and if you are serving it in a party you can make them pre-hand and heat the pooris on a griddle or tava at the time of serving. Re-heating will also extract (if there is any) excessive oil from it.
2. If fresh 1/2 cup fenugreek leaves are not available then you can replace it with 2 tbsp dry kasoori methi.