II Dahi Poori II


  • 2cups chapati flour (atta)
  • 1/2tsp salt
  • 1tbsp dry roasted cumin seeds (coarsely crushed)
  • 1tsp freshly cracked black pepper
  • 2tbsp melted ghee or vegetable oil
  • 3/4th cup buttermilk (matha)
  • Oil for deep frying


  • In a large bowl place the flour, add salt, seeds and black pepper. Rub the melted ghee or vegetable oil into it.
  • Make stiff but pliable dough using buttermilk.
  • Cover the dough with damp cloth and set aside for 30 minutes.
  • Knead dough a little again. Dough should be stiff enough to roll without extra flour.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Serve hot immediately.