Jeermirya Rotti/Cumin and Pepper Poori recipe

This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!

Ingredients :

• 500 gms Wheat flour
• 1 heaped tbsp Jeera/Cumin
• 1 level tbsp Pepper corns
• 7 green chillies
• 2 tbsps oil
• Salt
• Oil for frying the poori

Method :

Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.