Tikhat Mitha chya Poorya (Maharashtrian Masala Pooris)

Recently, Socal was going through a bad patch of weather along with the rest of the globe. To overcome the rainy day blues, I decided to make my all time favorite snack....... Tikhat Mithachya Poorya. Mom used to add Owa/Ajwain to these pooris and we were in 7th heaven whenever she made them. The ajwain gives a very unique flavor to the pooris. These pooris are also popular picnic or overnight trip food amongst Maharashtrians. 'Tikhat' means red chilly powder and 'mith' means salt, so the loosely translated, it means hot and savory pooris :)

To make them, take 2 cups wheat flour, add 1 tbsp besan (gramflour), 1 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp ajwain/owa, 1 tsp sesame seeds, 2 tsp chopped cilantro and salt to taste. After this add "mohan" ie heat about 3 tsp oil in a pan and pour it on the flour. This helps pooris to puff up. Knead the dough with some water. It should not be too soft or too firm. Keep it covered for 1/2 hour and then roll out little discs and deep fry them in hot oil. Serve with any pickle of your choice. Do try them out.

Thank god I thought of clicking the pictures before I called my kiddos over for snack time; because they finished all of them in exactly 5 mins :))

Sending this as an entry for two events:
Seasoned and Dressed's: Cooking with Seeds Event originally started by Priya and also to Tickling Palates: Deep Fried Snack Event.