Crispy Pakwan

1 ½  cup refined flour (maida)
½ cup whole wheat flour
4-5 tbsp rice flour
1 tbsp carom seeds (ajwain)
1 tbsp cumin seeds (jeera)
salt to taste
Water as required
Oil as required

Sift together all the three types of flour into the kneading plate.
Add in the carom seeds, cumin seeds and salt and knead with water into a soft but firm dough.
Finish off the kneading with a tbsp of oil.
Cover dough and leave to stand for about half and hour.
Divide dough into table tennis sized balls.
Roll each ball flat and puncture randomly with a fork to prevent fluffing when fried.
Deep fry the puris in hot oil.
Excellent with sindhi dal.
Can also be stored in an air tight container and had as a tea time snack.



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