📋
Prepare the Dough
In a large mixing bowl, whisk together your chosen flour, salt, cayenne, turmeric, ground coriander, and ground cumin.
Drizzle the 2 tbsp (30 ml) of melted ghee or oil over the flour. Use your fingertips to rub the fat into the flour until it resembles coarse breadcrumbs.
Pour in about half the warm water and begin mixing to form a shaggy dough.
Continue adding water in small splashes until you have a pliable but moderately stiff dough. You may not need all the water.
Transfer the dough to a clean work surface and knead for 8 minutes until it's silky smooth. Lightly oil your hands if needed.
Form the dough into a ball, rub it with a little oil, and cover with an inverted bowl.
Let it rest for at least 30 minutes or up to 3 hours at room temperature.
Roll the Pooris
After resting, briefly knead the dough again.
Divide it into 16 equal pieces.
Roll each piece between your palms to form a smooth ball.
Keep the dough balls covered with a damp cloth to prevent them from drying out.
Take one ball and flatten it into a small disc.
Dip a corner in a tiny bit of oil (this works better than flour for preventing sticking).
On your work surface, roll the disc into a 5-inch / 12. 5 cm round of even thickness.
Place the rolled poori on a baking sheet and cover with plastic wrap.
Repeat with the remaining dough balls, laying them in a single layer.
Fry the Pooris
Pour ghee or oil to a depth of 3 inches / 7. 5 cm in a wok, karai, or Dutch oven.
Heat over medium-high heat to 365°F / 185°C.
Gently slide one poori into the hot oil. It will sink and then quickly float to the surface.
As it rises, use the back of a slotted spoon to gently press it down into the oil. This pressure is the secret to making it puff up perfectly.
Once puffed and golden on the first side (about 30 seconds), flip and fry the other side until lightly browned.
Remove with the slotted spoon, allowing excess oil to drip off.
Place on a paper-towel-lined tray to drain.
Repeat with the remaining pooris, ensuring the oil temperature remains stable.
Don't skip the resting time! This step relaxes the gluten, making the dough easier to roll and resulting in softer, fluffier pooris.
