Mix all the ingredient except water and oil for deep frying and knead a tight dough with water as shown in Image 1
Once the dough is made, spreads a couple of drops of Oil and coat it. Oil will help avoid forming a crust
Make balls of the dough (approximately marble size balls)
Take one ball and roll it into a nice, smooth round ball with the palm of your hands
Then press it and make it flat
Roll it out with a rolling stick to form a nice even round discs without using flour*
Each poori is approximately 5 inches diameter and thin
Roll all pooris and keep it on tissue
Put 3-4 vertical cuts using knife in center so that poori can not puff and it becomes crispy. After this stage poori will look like Image 2
Once the Oil is nice and hot, keep the stove on medium heat and gently slide the Poori in from the side
The Poori will settle at the bottom for a few seconds before it come up to float
Once it starts floating, press poori a bit hard and hold it at the bottom of the frying pan by the frying ladle as shown in Image 3
After 30 seconds or so, flip the Poori and cook on the other side the same way. Once it is done it will have dark pink spot on it as shown in Image 4
Put the done Poori (in vertical position) on a paper towel to remove the access oil
Khari poori (masala poori) is ready to be served. As it is a jar snack so you can store it for 2 weeks in air tight container. It can be served with tea coffee
Note: * If the poori dough binds itself to the stick while rolling then apply a drop on oil on to the stick and then roll.
