Preparation time: 15 min
Cooking time: 10 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 1 cup wheat flour
2. 2 medium sized tomatoes
3. 2 tbsp fine rava or semolina
4. 1 tsp ghee
5. 1/4 tsp carom seeds
6. 1/2 tsp red chili powder
7. 1/2 tsp coriander powder
8. 1/4 tsp cumin powder
9. A big pinch of garam masala
10. A pinch of asafoetida
11. 1 tbsp finely chopped curry leaves
12. Salt as per your taste
13. Oil for deep frying

Instructions for making tomato poori:

1. To beginwith roughly chop the tomatoes and grind them until smooth using a blender or mixer grinder. Keep it aside.
2. Next take wheat flour and rava in a wide bowl. Give a quick mix. Adding rava will help in preparing puffed pooris. Also it reduces the rubberiness and increases the crispiness of the poori.
3. Add in a tsp of ghee and mix it well. Ghee is an optional ingredient. Adding ghee gives nice aroma and makes the pooris soft.
4. Add in all the spice powders and salt. Give a good mix. I have added carom seeds, red chili powder, coriander powder, cumin powder, A big pinch of garam masala and a pinch of asafoetida. You can choose any spice powders of your choice. Also you can adjust the quantity of spice powders as per your taste.
5. Next add in finely chopped curry leaves. You can use any leaves of your choice or you can skip it as well.
6. Now use the tomato puree from step 1 and prepare a soft but stiff dough. The dough should be stiffer than chapathi dough. So use only the required tomato puree. No need to add any water.
7. At the end add in a tbsp of oil and knead it well again.
8. Make small lemon sized balls.
9. Dust very little flour and roll the dough into small palm sized pooris. The rolled pooris should neither be too thin nor too thick. Or I would say slightly thicker than chapathi. Roll a batch of pooris and keep it ready if you are not having a helping hand.
10. Now heat the oil in a frying pan for deep frying the rolled pooris. When the oil is hot drop the rolled poori one at a time. Now either press the poori gently using the back of the frying spatula or throw the hot oil over the poori using the frying spatula. Within seconds poori will puff up nicely.
11. Turn the puffed poori and fry on both the sides. Finish frying all the pooris. Serve it hot with chutney or any curry of your choice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.