Poori with Kilangu Curry (Hotel-Style)

Steps

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1. 1
   Heat oil in a pan, add 2 teaspoons of oil and let it become hot
   ▶ ≈0:37
2. 2
   Add onions and fry until golden and crispy
   ▶ ≈0:49
3. 3
   Add curry leaves and potato pieces, stir until well combined
   ▶ ≈1:03
4. 4
   Add salt and 1/4 teaspoon turmeric powder, mix well
   ▶ ≈1:15
5. 5
   Continue cooking until all ingredients are well combined
   ▶ ≈2:27
6. 6
   Mix flour with water to form a smooth, slightly firm dough, firmer than typical roti dough
   ▶ ≈4:43
7. 7
   Let the dough rest for about 5 minutes to fully absorb water
   ▶ ≈5:10
8. 8
   Oil the dough and oil your hands or dust with flour for easier rolling
   ▶ ≈6:24
9. 9
   Roll out the dough into thin, round discs of uniform thickness
   ▶ ≈6:50
10. 10
    Heat oil to proper temperature on high heat, then carefully place the poori disc into the hot oil
    ▶ ≈7:29
11. 11
    Fry until the poori puffs up and turns golden, then flip and fry the other side until golden
    ▶ ≈7:55
12. 12
    Gently press the poori in the oil to help it puff up better and achieve even browning
    ▶ ≈8:36