Cooking Instructions
- 1
Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little mixture in your fist it should not crumble.
- 2
Knead it with warm water as required to make a stiff dough, cover the dough with a samp muslin cloth and let it rest for 20 minutes.
- 3
Take a little portion of the dough and roll into a thin poori of 4 inch diameter.
- 4
Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends.
- 5
Apply water at the edges and roll it sealing the edges lightly.
- 6
Drop them one by one in medium hot oil and then reduce the flame to low.
- 7
Fry them until crisp and golden from all sides, turning occasionally.
- 8
Serve them hot or store them in an air tight container when cooled.
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