Poori - Make this very traditional roti with wheat flour, ajwain and asafoetida. Carry these in Journey along with Mango pickle and aloo sabji.
* Wheat Flour - 2 cups
* Cooking Oil - For frying
* Ajwain (Carom Seeds) - 1 tsp
* Asafoetida (hing) - a pinch
* Salt to taste
* Water (warm) - 1 cup
Mix flour, ajwain, asafoetida, salt and oil (2 tbsp) in a medium size bowl. Knead with hand and sufficient water to make a soft dough. Heat oil in a Kadai (wok).
Make similar size dough balls from the dough. Roll the dough using a rolling pin to make 5" diameter size puris. Deep fry the puri until it pops up fully and is slightly brown in colour.
Turn over the puri and fry the other side similarly. Once cooked fully, remove from the kadai and put on paper towels.
Serve hot along with Mango pickle and Aloo Sabji.
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