Khaari Puri

INGREDIENTS:

Whole wheat flour (atta) - 1 3/4 cups

Gram flour (besan) - 2 tablespoons

Coriander powder - 2 tablespoons

Red chilli powder - 3 teaspoons

Garam masala powder - 1/2 teaspoon

Salt - to taste

Pure ghee - 2 tablespoons

Cumin seeds, crushed - 1/2 teaspoon

Coriander seeds, crushed - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Green chillies, chopped - 2

Oil - to deep fry

METHOD:

Combine gram flour, coriander powder, red chilli powder, garam masala powder and salt in a deep bowl. Heat ghee in a kadai. Add cumin seeds, coriander seeds, turmeric powder and green chillies. Sauté for half a minute. Add gram flour mixture. Cook on medium heat till it emits a nice aroma and is lightly browned. Remove from heat and allow it to cool. Divide into eight portions. In a separate bowl take wheat flour and salt. Add sufficient water and knead into a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Divide wheat flour dough into eight portions. Roll out each into a three-inch disc and place a portion of the gram flour mixture in the centre. Gather edges and seal. Roll into a ball. Roll out again into a small puri. Heat sufficient oil in a kadai. Deep fry puris till golden brown. Drain and place on an absorbent paper. Serve hot.