Masala Poori From Roti: 40 Classic Indian

Combine All the Ingredients (except the Oil For Deep Frying) in a Bowl and Knead Into a Firm Dough Using Just Enough Water to Bind the Ingredients. Set Aside For 15-20 Minutes. This Allows the Gluten to Activate and the Flavors to Emerge from the Spices.

Divide the Dough Into Cherry Tomato-Sized Portions. Smooth Out the Portions by Pressing Them Down in the Palms of Your Hands. Once All Portions Are Smoothed Out, Toss Them Gently in a Tablespoon of Oil, Enough to Coat Them Completely. Flatten and Then Roll Out Each Portion Into a Small Disk With a Rolling Pin or a Tortilla Press. Heat the Oil in a Fryer and Deep-Fry Each Diskette Equally on Each Side Until It Fluffs Up and Begins to Turn Golden Brown. Remove from the Oil, and Drain on a Tray Lined With Paper Towels. Serve Warm or Store in an Airtight Container For Later.