Rice Poori

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raw rice- 1 1/2 glass


fennel-1 1/2 tsp


semolina-5 tbsp


oil for frying


Soak rice for 4 hrs, then grind it with shallots , fennel, salt and required water, then grind it into fine batter. Heat a pan, pour the batter, mix well, cook it in low flame, once it become thick and non sticky turn off flame and transfer it to a bowl, knead it well by adding oil, make a soft dough, divide it into equal balls, then flatten it in a presser, then put it in the hot oil, once the bubble comes out, flip it and cook both sides. Cook whole pooris.

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