Rating
0
Ingredients
Phool makhana (fox nuts)
1 cup
Singhara flour (water chestnut flour)
1/2 cup
Boiled grated potato
1/4 cup
Catch ajwain (carom seeds)
1 tbsp
Salt
to taste
Water
as needed
Oil
for frying
Recipe Instructions
Step 1
Dry roast the phool makhana in a pan until crisp. Let them cool down.
Step 2
Grind the cooled makhana to make a fine powder.
Step 3
In a mixing bowl, combine the makhana powder, singhara flour, boiled grated potato, ajwain, and salt to taste.
Step 4
Add a little water to make a semi-soft dough.
Step 5
Take a portion of the dough and roll it into a small poori.
Step 6
Heat oil in a pan and gently add the poori to the hot oil.
Step 7
Let the poori puff up, then flip and cook from the other side until golden brown.
Step 8
Once done, take out and drain on paper towels.
Disclaimer: Recipes may vary in appearance, servings, and ingredients from the video; adjust as needed.
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