Whole wheat flour – 1 cup
Urad dal/white lentil - 1/4 cup
Sooji/semolina - 2 tsp
Jeera/cumin seeds - 1 tsp
Saunf/fennel seeds - 1 tsp
Ginger - 1 tbsp
Red chilli powder - 1 tsp
Salt to taste
Vegetable Oil for deep frying
Clean and Soak urad dal in water for 2-3 hours.
Drain the water and add it in a blender along with cumin seeds, fennel seeds and ginger.
Blitz it to make a paste using minimum water.
Transfer in a mixing bowl.
Add flour, red chilli powder, semolina and salt in the same bowl.
Knead to make a stiff dough. Add water only if needed.
Add 1 tbsp oil and knead again. Set it aside for 20 minutes.
Make a small ball of the dough and roll using a rolling pin. You can use little oil or dry flour to roll the dough smoothly.
Heat oil in a frying pan.
To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
Keep the flame on high flame and slide the flattened dough into the oil carefully. You have to keep regulating the flame to make sure oil doesn’t get too hot.
Press down lightly on the pooris as it fries to help it puff up.
Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.