My mom used to make this when we were out of wheat flour. But we called this one as maida poori. Years later I came to know this type of poori is known as Luchi.. Whatever the name may b, it tastes awesome like poori with some noticeable changes..
All purpose flour / Maida -- 1 cup
Sooji /rava -- 1 1/2 tbsp
Salt - to taste
Ajwain --1/2 tsp (optional)
Oil -- 1 tbsp
Warm water -- as reqd.
Oil -- to deep fry
Add all the dry ingredients, oil together and mix well. Pour the warm water little by little and make a firm dough. Knead this dough for 2 minutes and divide into equal small balls. Keep this covered. Now dust the flour on the working area and take a ball and coat it with flour on both the sides so that it doesn't stick while rolling and start making slightly thick poori's using a rolling pin.. It should not be thin. If thin, ur poori will not puff /bulge when fried. Keep the flame in medium and heat the oil. Fry the poori's and drain the excess oil using a kitchen towel. Reapeat the same procedure for the remaining dough.. Serve with channa masala..
Adding sooji ensures the puffed poori's.. And the poori stays puffed / the same way for even a day... :)
Happy eating guys !!!