Kuttu ki Poori

In a wide bowl, combine kuttu atta with sendha namak, black pepper (if using), cumin (seeds or powder), and chopped coriander. Mix well so the seasoning is even.

Tip: Sift the atta first so it hydrates evenly.

Add the finely grated boiled potato. Rub it into the flour with your fingertips until it looks evenly moist and crumbly, like coarse breadcrumbs.

Tip: Grating prevents tiny lumps that stop pooris from puffing.

Bring the mixture together into a dough, adding warm water a spoon at a time only if it feels too dry. Knead until smooth, stiff, and non-sticky.

Tip: A slightly stiff dough puffs better and drinks less oil.

Cover and rest the dough for 5 to 10 minutes so the flour relaxes and the moisture evens out.

Tip: Do not over-rest; gluten-free dough can loosen if left too long.

Grease your palms with a few drops of oil, knead the dough once, and divide into equal medium balls.

Tip: Keep the remaining dough covered with a plate or cloth.

Grease the rolling surface and pin lightly. Roll each ball into a slightly thick disc, about 3 to 4 inches across. If it sticks or tears, roll between two greased plastic sheets.

Tip: Do not roll too thin; thicker pooris puff and won’t crack.

Heat oil in a deep kadhai on medium-high. Test with a tiny dough bit; it should rise to the top at once and sizzle without smoking.

Tip: Too hot burns, too cool makes oily pooris.

Slide in one poori carefully. After it floats, gently press and rotate the edges with a slotted spoon to help it balloon.

Tip: The surface will swell and change from dull to slightly glossy when ready to flip.

Flip and fry the second side until evenly golden and crisp.

Tip: Each poori usually takes under 1.5 minutes total.

Lift out, drain on paper, and repeat with the rest. Keep the oil at steady medium-high heat, adjusting the flame as needed.

Tip: If pooris stop puffing, the oil is cooling down.