Whole wheat flour (atta)
Onion seeds (kalonji)
Knead the wheat flour, onion seeds, sugar, salt, two tablespoons oil, cinnamon powder and a little water into a stiff dough. Cover with a damp cloth and set aside for ten minutes.
Divide the dough into equal portions, roll into balls and further roll into three inch diameter puris. Prick the puris with a fork.
Heat sufficient oil in a kadai and deep-fry the puris on low heat till golden and crisp. Drain on absorbent paper and serve immediately with tea.