firstly, in a large bowl take 1 cup wheat flour, 1 cup rava and ½ cup maida.
add ¼ tsp ajwain, 1 tsp kasuri methi, 2 tbsp oil and ½ tsp salt.
crumble and mix well making sure the flour is moist.
add warm water and start to knead the dough.
knead to a smooth and soft dough.
rest the dough for 20 minutes so that suji absorbs the water.
after 20 minutes, the dough has turned smooth and slightly tight.
knead the dough for a minute and pinch a ball sized dough.
roll slightly thick and place a ball sized stuffing in the centre.
bring all together and seal well.
flatten slightly and roll slightly thick.
drop in hot oil, keeping the flame on medium.
splash oil so that the poori will puff up.
carefully flip over and fry both sides on medium flame.
fry until the poori turns golden brown and crisp.
finally, enjoy bedmi poori with aloo sabzi.