Whole Wheat Pooris

• 1/2 cup tepid water
• 2 tsp vegetable oil, plus more for deep-frying
• 1 tsp black onion seeds
• 1 tsp salt
• 1/2 tsp cumin seeds
• 1/2 tsp sugar
• 1 3/4 cups chapati or whole wheat flour, as needed

1. Mix the water with 2 tsp oil, onion seeds, salt, cumin, and sugar in a bowl.
2. Stir in flour to make a stiff dough.
3. Knead on a floured work surface for 5 minutes, or until smooth.
4. Wrap in plastic wrap and let stand for 45 minutes.
5. Divide the dough into 8 equal balls.
6. On an unfloured work surface, flatten and roll out each ball into a 5in (5cm) round.
7. Cover with plastic wrap and let stand while heating the oil.
8. Pour enough oil into a large deep saucepan to come halfway up the sides and heat the oil over high heat to 350F (180C).
9. One at a time, deep-fry the dough rounds for about 2 minutes, turning once, until puffed up and golden.
10. Transfer to paper towels to drain.
11. Serve hot.

tepid water, vegetable oil, black onion, salt, cumin seeds, sugar, chapati

Taken from www.cookstr.com/recipes/whole-wheat-pooris (may not work)