Serves - 4-5 persons
Ingredients -
125 gms. semolina (sooji)
125 gms. fine flour (maida)
½ tsp. king's cumin
1 tsp. salt
1 tbsp. ghee
Stuffing
125 gms. gram flour
½ tsp. edible soda
½ tsp. salt
3 tbsp. clarified butter (ghee)
1 tsp. red chili powder
½ tsp. cumin seeds (jeera)
1 tsp. king's cumin (ajwain)
1 pinch of asafoetida (heeng) extra ghee for frying
Method-
Heat 1 tbsp. ghee and fry besan till golden brown and then remove from heat.
When cooled down then add remaining ghee, red chili, salt, jeera, soda, ajwain, and heeng. Knead besan to a paste and keep aside.
Mix ajwain, salt, and ghee with maida and sooji and mash well together. Cut out 12-15 balls of equal size from this paste and roll out pooris.
Make 12-15 portions of the besan paste.
Fill one portion of paste in each poori and roll it round like a ball.
Put this ball on your palm and press it well with your thumb till the ball spreads out a little bigger in shape.
Heat ghee and fry pooris till golden brown. Serve hot with tea.
Let's remember this -
You can bake these as well in a preheated oven at 180 degrees celsius for 20mins, depending on the oven.
You can change the filling as well and add the filling of your choice.
You can store this snack for 3-4 days in an airtight container.
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