Jeera Mari Ni Puri

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 30 to 40 puris

Ingredients :

3 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp crushed black pepper (kalimirch)
1 tsp roaste cumin seeds (jeera) powder
oil for kneading and deep frying

Method :

Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough using water as required.Divide the dough into 40 equal portions and roll out each portion into small semi thin rounds of about 40-42 mm. (1½\") diameter.Heat oil in a kadhai deep fry each puri till they turn little pinkish in colour and crisp.Drain on absorbent paper.Serve immediately with chunda or store in an air tight container.