Jeera Puri.

Ingredien

coarse wheat flour & wheat flour -- 2 cups

Blackpaper powder

Cumin seeds -- ½ tsp.

Salt -- to taste

Oil (for the dough) -- 3 tsp.

Oil -- for frying

Water -- for dough

Method

1.) In a paat, mix the coarse wheat flour -wheat flour, cumin seeds, salt,blackpaper powder and oil with water to make a firm dough.

2.) Divide the dough into 7 -- 8 equal sized balls. Flatten each ball and roll out into 3" diameter and around ½" thick. The Jeera Puri is on the thicker side as compared to a normal Puri.

3.) In a kadai, heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and slide in the rolled out dough, 2 -- 3 at a time.

4.) Deep-fry the Jeera puri on a slow flame turning on both the sides at regular intervals. It takes approximately 6 to 8 minutes to fry the Jeera Puri properly.

5.) Remove the Jeera Puri when it is light brown in colour and is crisp in consistency. Drain off the excess oil.