Urad dal (black gram) - ½ cup
Ajwan seeds (omum) -1 tsp
Asafoetida (hing) – ¼ tsp
Whole wheat flour -1 cup
Oil – for deep-frying
Salt – to taste
Clean , wash and soak the urad dhal for 2 to 3 hours. Drain completely.
Puree the dhal in a mixer using ¼ cup of water to make a fine paste.
Combine with the omum seeds, asafoetida, wheat flour and salt and knead into soft dough.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow resting for 10 minutes.
Divide the dough into 12 equal portions and roll out each portion into a circle of 3 inch.
Deep fry in hot oil over a medium flame till the pooris puff up and both sides are golden brown.
Serve hot with the dahiwale aloo ki subzi.