Ingredients
•Refined flour (maida) 1 cup
•Semolina (rawa/suji) 1/3 cup
•Oil to deep fry
•Carom seeds (ajwain) 1/4 teaspoon
•Salt to taste
•Gram flour (besan) 1/2 cup
•Fennel seeds (saunf) 1/4 teaspoon
•Cumin seeds 1/4 teaspoon
•Baking soda a pinch
•Chaat masala 1/4 teaspoon
•Red chilli powder 1/4 teaspoon
•Turmeric powder a pinch
•Fresh coriander,finely chopped 1/2 tablespoon
Method
Heat sufficient oil in a kadai. Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.
Apply a little oil to the dough. Cover with damp muslin cloth and keep aside for some time. In another bowl mix together gram flour, fennel seeds powder, cumin seeds, baking soda, chaat masala, red chilli powder, turmeric powder and salt. Add coriander leaves and a little water and mix well. Add 1 tsp hot oil and mix well. Divide the dough into equal balls, shape each ball into a katori, stuff with a portion of besan mixture, gather the edges and seal. Apply a little oil to each and roll into small pooris. Deep-fry pooris in the hot oil till golden brown and crisp. Drain on absorbent paper. Serve hot.