Chop tomatoes and blend it to make a tomato puree.

Add wheat flour, tomato puree, turmeric powder, salt, kasuri methi, chilli powder in a mixing bowl and knead it nicely by adding little by little water to make smooth dough.

Add 1 tbsp oil and knead again. Keep it aside for 15 minutes.

Knead the dough once and make small balls of it and flatten it with a rolling pin in a round shape.

You can use dry flour to roll the dough smoothly. Try to use minimum dry flour while rolling the dough.

Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is ready for frying poori.

Keep the flame on highlevel and slide the raw poori into the oil carefully.

You have to keep regulating the flame to make sure oil doesn’t get too hot. Press down lightly on the pooris as it fries to help it puff up. Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.