makes 16 pooris
1 cup whole wheat flour
1 cup white flour
2 Tbsp vegetable oil
1 1/2 tsp salt
1 tsp black pepper
1 tsp ajwain
½ cup chopped mixed herbs
3/4 cup of water
More oil for rolling the dough
In a bowl, combine the whole wheat, white flour, oil, salt, pepper, ajwain and mixed herbs.
Add the water and start kneading the dough and bring it together. If the dough appears 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 up a shallow wok like pan of frying oil (canola, corn, peanut) until it reaches 325-350F. Divide the dough into 16 balls and using a little bit of dry flour, roll out each ball into a 4inch circle. Gently slide the pooris in the hot oil and using a slotted spoon, cook them until they puff up. Flip them to the other side and cook them 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 whole-wheat 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.