Cook the potato, cool, and peel.

Add ingredients under “Grind” and blend into a smooth mixture.

Add wheat flour, fine rava, kasoori methi, and carom seeds; mix well.

Kneading Dough and Preparing for Frying

Add the ground mixture to the flour and mix together.

Wash and grease your hands with oil, then knead a soft, pliable dough.

Cover the poori dough with a damp cloth and rest for 10 minutes.

Rolling and Frying Poori

Heat oil in a heavy-bottomed pan until hot.

After 5 minutes of resting, roll the dough once and pinch a small portion. Keep the rest covered.

Roll the dough ball with your palm, then flatten it with a rolling pin.

Sprinkle flour and roll the poori evenly.

Roll evenly for puffed poori.

Roll large poori and cut with a cookie cutter, or make small puris directly.

Place rolled poori on a kitchen towel for 2 minutes before frying.

Check if the oil is hot enough.

Slide poori gently into oil, dusting off excess flour.

Press softly with a slotted ladle to puff evenly.

Avoid pressing too hard — holes prevent puffing.

Poori puffs with bubbles settling.

Flip and fry the other side until golden brown.

Once both sides are golden brown, transfer to a colander or paper towel to drain excess oil.

Fry the remaining puris in batches. Maintain oil temperature — hot but not smoking. Avoid overcrowding.