1 cup (201 g) 100% whole-wheat
chapati flour (atta)
½ cup (100 g) jaggery (gur) (Sucanat or
dried sugarcane juice also works)
½ teaspoon fennel seeds
1 cup (237 mL) water
- Mix all the ingredients together in a
deep bowl and let the batter sit for at
least 15 minutes. - Heat a lightly oiled griddle or frying
pan over medium-high heat. Pour or
scoop the batter onto the griddle, using
about ¼ cup (59 mL) for each poora.
The trick is to spread the batter out
slightly with the back of the ladle from
the middle in a clockwise motion