Bedmi poori aloo

Take all the dry ingredients and knead a tight dough by adding water gradually

Keep the dough aside for 15-20 minutes

Make small balls from the dough.
Roll the balls using little oil to a 3-4 inch circle.
Heat oil in a wok.

When the oil is hot, deep fry the pooris till golden brown from both the sides.

Remove the poories on a kitchen towel lined plate.
Serve hot with heeng zeere ke aloo rasewala