Urad dhal poori

Ingredients

Urad dal (black gram) - ½ cup

 Ajwan seeds (omum) -1 tsp

Asafoetida (hing) – ¼ tsp

Whole wheat flour -1 cup

Oil -1tsp

Oil – for deep-frying

Salt – to taste

Method

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.