Jowar and Wheat Flour Masala Pooris

Make a smooth dough using all the ingredients.

Cover and set aside for about 15 minutes.

Heat oil on a medium flame. Divide the dough into 14-15 equal sized balls.

Roll out pooris without pressing hard while doing so. Roll them with light hands without much pressure.

Deep fry them on both the sides until golden brown. Serve hot with curry leaves podi and tomato chutney.