Ingredients

The following ingredients have 4 Servings
  • 3 cups Whole wheat flour
  • 1 cup Dhuli urad dal / Skinned black lentil
  • 2 inch Ginger
  • 3-4 Green chilies (Chopped)
  • 1/4 cup Oil (Plus for frying)
  • 2 tsp Salt
  • 2 tsp Fennel powder
  • 1 tsp Coriander powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Dry mango powder
  • 1/4 tsp Hing

Instruction

  • Wash and soak Urad dal in enough water for 6-8 hours.
  • Drain the water completely.
  • Grind the dal with ginger and green chilies in a blender to make a coarse paste.
  • Add little water if required.
  • Add whole wheat flour in a bowl.
  • Now add the dal paste, 1/4 cup oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder and hing in the flour.
  • Mix everything nicely.
  • Add little water and knead a tight dough.
  • Cover and keep the dough aside for 10-15 minutes.
  • Make small balls from the dough.
  • Roll the balls using little oil to a 3-4 inch circle.
  • Heat oil in a pan.
  • When the oil is hot, deep fry the pooris till slightly browned from both the sides.
  • Drain them on a plate.
  • Heat the oil once again until it is very hot.
  • Double fry the poories until they are nicely browned and crisp.
  • Remove the poories on a kitchen towel lined plate.
  • Serve hot with heeng zeere ke aloo.