Ingredients:

• For dough:
• Whole Wheat flour – 1/2 cup
• Flour ( Maida ) – 1/2 cup
• Oil – 2 tbsp
• salt – 1 tsp
• Water – to mix
• For Filling:
• Besan ( chick peas flour ) – 1/2 cup
• Grated Coconut – 4 tbsp
• Green chillies – 3
• Coriander leaves – 2 tbsp
• Curry leaves – 1 tbsp
• Jeera powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Asafoetida powder – 1/2 tsp
• salt – to taste

Method:

1. Prepare a dough with all the ingredients as for basic poori.
2. Keep covered for 15-20 mins.
3. Finely chop green chillies, coriander leaves and curry leaves.
4. Mix with rest of the ingredients for filling.
5. Divide the dough into 20 balls and roll out small poories.
6. Place some filling in each and cover.
7. Roll out into 2 mm thick poories again.
8. Heat a pan and cook the poories very lightly on both sides (just a few seconds on each side ).
9. Cool and store in a tight container in the fridge.
10. These will stay fresh for 3-4 days.
11. When needed take out and deep fry in hot oil.
12. Serve hot with any chutney or sauce.