Take care to never add in too much water while kneading the dough, or else the poories will come out hard.
- Wheat flour (atta) (3 cups)
- Gram flour (besan) (1 cup)
- Ginger-garlic (adrak-lahsun) paste (½ tbsp)
- Cumin seeds (jeera) powder (½ tsp)
- Coriander seeds (sabut dhania) (½ tsp)
- MTR Lal Mirch Red Chilli Powder (2 tsp)
- Lemon juice (1 tbsp)
- MTR Garam Masala Powder (1 tsp)
- MTR Haldi Turmeric Powder (a pinch)
- Salt (to taste)
- Coriander leaves (hara dhania) (10 to 15)
- Mint leaves (pudina) (5)
- Curry leaves (kadipatta) (5)
- Oil (for frying)
- In a mixer-grinder, work up the jeera, dhania seeds, hara dhania, pudina and kadipatta.
- In a paraat (big, flat plate with shallow edges), mix the above mixture with the atta, besan and all the other ingredients.
- Using enough water, knead the dough well; it should be of the normal poorie-like consistency and texture.
- Make small, round, equal-sized balls of the dough.
- With a rolling pin, flatten them out into small poories.
- Heat oil in a kadhai and one-by-one, deep-fry the poories till they have turned golden brown on both sides.
- Serve hot with mango purée.