Herbed Pooris
1 cup whole wheat flour
1 cup white flour 2 tablespoons vegetable oil 11⁄2 teaspoon salt
1 teaspoon black pepper 1 teaspoon ajwain 1⁄2 cup chopped mixed herbs 3⁄4 cup of water
More oil for rolling the dough
Instructions: In a bowl, combine the whole wheat, white flour, oil, salt, pepper, ajwain and mixed herbs.
Add water and start kneading the dough and bring it together. If the dough is dry or hard, add a few more tablespoons of water. The dough should be soft and pliable, not hard nor crumbly. Add a little more oil to smooth out the dough. Cover the dough and let it rest at room temperature for 30 minutes or overnight in the refrigerator.
Heat a shallow wok-like pan of frying oil (canola, corn, peanut) until it reaches 325350 degrees. Divide dough into 16 balls and, using a bit of dry flour, roll out each ball into a 4-inch circle. Slide pooris in the oil and, using a slotted spoon, cook until they puff up. Flip and cook for another minute. Remove to a paper-towel-lined tray. Serve immediately.
Ideas/variations
Any combination of herbs (oregano, rosemary, mint, basil, cilantro) will work in the dough; if fresh are not available use dried herbs.
The pooris can be made entirely with white or wholewheat flour and can also be made entirely with roti flour (a super-fine whole-wheat flour).
Instead of pooris, use the same dough to make rotis. Prep time: 1 hour Makes 16 pooris