Prepare the Potatoes: While the potatoes are still warm, peel and press them through a potato ricer or a coarse sieve into a large mixing bowl. You should have about 1. 67 cups / 400 ml of riced potato.
Make the Dough: To the potatoes, add the flours, salt, garam masala, cumin, and paprika.
Mix well. Rub in the 3 tbsp (45 ml) of melted ghee or oil until the mixture is thoroughly blended and starts to come together.
Add tiny dribbles of water or sprinkles of flour as needed to form a firm, stiff dough ball.
Knead and Rest: Turn the dough out onto a clean surface and knead for about 8 minutes until smooth.
Form it into a ball, rub it lightly with ghee or oil, and cover with an inverted bowl.
Let it rest for at least 30 minutes and up to 3 hours. The dough will soften as it rests.
Shape the Dough Balls: After resting, knead the dough briefly. If it's too soft, knead in a little more flour.
Divide the dough in half, then roll each half into an 8-inch rope.
Cut each rope into 8 equal pieces and roll each piece into a smooth ball.
Cover the balls with a damp cloth to prevent them from drying out.
Roll the Pooris: Take one dough ball at a time, keeping the others covered. Flatten it into a 2-inch patty. Lightly oil the patty (this prevents sticking without using dry flour) and roll it into a 5-inch round.
Place the rolled pooris on a cookie sheet in a single layer, covering them with plastic wrap as you work.
Heat the Oil: Pour oil to a depth of 3 inches into a wok, karai, or deep pot.
Heat over medium-high heat until it reaches 365°F / 185°C. A small piece of dough should sizzle and rise immediately.
Fry to Perfection: Carefully slide one poori into the hot oil. It will sink and then quickly float to the top. 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 into a perfect balloon!
Fry for about 30 seconds until the bottom is golden brown, then flip and fry the other side. The total time is under a minute.
Drain and Serve: Remove the puffed, golden poori with the slotted spoon, allowing excess oil to drip off.
Place it on a tray lined with paper towels to drain.
Serve immediately for the best crispy texture!
Don't be afraid of a deep golden-brown color. Unlike some other breads, these pooris are best when fried a little longer to achieve a beautiful deep color and an extra-crispy texture that lasts.
