Makke ki Masala Poori (Masala Poori made with Maize Flour)

Makke ka aata (Maize flour) also called masa here is awesome to make makke ki roti along with some nice sarson ka saag or even baingan bharta. I can have hot hot makke ki roti with a dollop of ghee and gur (jaggery) - its just heaven.
Yesterday, we made makke ki masala pooris for snacks along with some adrakwali chai (Ginger tea). It was amazing on this cold and wintery day. 

Ingredients

2 cups makke ka atta (maize flour)
1/4 cup wheat flour
salt to taste
water to knead
1/4 teaspoon ajwain (carom seeds)
1/2 teaspoon cumin
1/2 teaspoon fennel seeds
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoons kasuri methi (crushed)
1/4 teaspoon asafoetida
1 cup oil for frying

Method

dry roast the ajwain, cumin and fennel seeds untill a nice aroma fills the kitchen. Cool and grind to a fine/coarse powder in a spice grinder. Mix in the chili powder, turmeric powder, asafoetida, kasuri methi and salt into the ground spices and mix well. Add this to the mixture of maize and wheat flour and mix well. check for salt, add more if needed. Add enough water to make a pliable dough - the dough should not be soft. It will look like chappati dough, but will not feel as glutenous.  make small round balls o this dough to make pooris.
Heat the oil in a karahi - the heat is kept as a medium high I used a tortilla press (you can even use the poori press you get in India). I used a ziploc bag - I gut it so as to seperate the two sides. Place one plastic sheet on the bottom round of the tortilla press. Now place a dough ball on it and place the other plastic sheet on top. Now cover the tortilla press and press the lever to make a round  flat poori shape.  Carefully remove it with your fingers (very lightly). Put it in the oil and fry till it puffs up - now carefully turn it over and let the other side get a golden brown. Remove on a plate lined with a paper towel (tissue paper).
Savor with pickle, ginger chai - I am sure this will taste good with saag and the bharta too.