(Cumin Flavored Deep Fried Flatbread)
Whole-wheat flour – 2 cups
Cumin seeds – ½ tsp.
Salt – to taste
Oil (for the dough) – 3 tsp.
Oil – for frying
Water – for dough
In a paat, mix the whole-wheat flour, cumin seeds, salt and oil with water to make a firm dough.
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.
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.
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.
Remove the Jeera Puri when it is light brown in colour and is crisp in consistency. Drain off the excess oil.