Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Oil to deep fry
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.
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