Name: Carrot Zucchini Poori recipe by Anu Kollon at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Whole wheat flour - 1 cup; Carrot - 1; Zucchini - 1; Ajwain/Carom seeds - 1/2 teaspoon; Salt - 1/2 teaspoon or to taste; Oil - 2 teaspoon to add to flour; Oil - for deep frying

ABOUT Carrot Zucchini Poori RECIPE

Carrot zucchini poori can be eaten as is or can be served with potato bhaji.

Ingredients Serving: 2

Whole wheat flour - 1 cup
Carrot - 1
Zucchini - 1
Ajwain/Carom seeds - 1/2 teaspoon
Salt - 1/2 teaspoon or to taste
Oil - 2 teaspoon to add to flour
Oil - for deep frying

Instructions

In a mixing bowl, add whole wheat flour, grated carrot, grated zucchini, ajwain, salt and 2 teaspoon of oil. Mix well to combine all ingredients. I removed the skin of zucchini, but it can be used with skin-on.
Make a stiff dough combining all together. The moisture content in zucchini and carrot is good enough to make dough and there is no need to add any additional water.
Rest the dough for at least 15 minutes.
Heat oil for deep frying in a saucepan
Make small balls of dough and roll out into thin circles. Deep fry in oil and drain excess oil in a paper towel.

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