Ingredients

• 1 cup - (200 ml) whole wheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity
• 1 tsp - sooji (rawa)
• 1 green chilli, very finely chopped
• 2 tbsp - fresh mint leaves ( chopped )
• 1 tbsp - coriander leaves ( chopped )
• 1/2 tsp - cumin seeds (jeera)
• 1/2 tsp - ajwain (carom seeds)
• 1/2 tsp - turmeric powder
• 1/2 tsp - salt
• 1/4 tsp - sugar
• 1/2 - 3/4 cup - water
• 250 ml - oil( for frying)

How to Make Theek Puri - Spicy Puri

• In a bowl, mix atta, sooji, chopped green chilli, mint - coriander leaves, ajwain, turmeric powder, sugar and salt.
• First add 1/2 cup water and later adjust with remaining water to make dough (if using Aashirvaad atta, it requires 3/4 cup water). Dough should be just like the puri dough.
• Keep aside in an airtight container for one hour or cover the container with a wet cloth.
• Divide puri dough into 12 portions and make balls.
• Flatten them to make rounds / puris (5 inches in diameter).
• Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid.
• In a karahi / frying pan, heat oil. Reduce to medium heat and wait for 2 minutes. Do not fry on high heat it will get brown colour immediately.
• Fry puri one at a time till it puffs up. Turn over till both sides are light golden in colour.
• Drain on paper towels to absorb extra oil and serve hot with dal or any north Indian gravy dishes / aloo ki bhaji of your choice.
• Recipe Courtesy: Niya's World