Poori is a traditional Indian flatbread that is normally made with wheat flour. This gluten-free version ensures that everyone will be able to enjoy its delicious, complex flavour stemming from the nigella and carom seeds! Oftentimes eaten with some kind of curry for breakfast or lunch, poori can also be enjoyed as a light snack.
In a large kneading bowl, add the quinoa flour, chickpea flour, salt, carom seeds and nigella seeds.
Add 1 tbsp vegetable oil to the flour mix and mix everything together.
Now add the ½ cup of water and make a stiff dough. If the dough seems to stiff then you can add 1 tbsp water and knead again. We don’t want a lose dough, we need a stiffer dough for pooris.
Cover the dough with a moist towel and let it rest for 10 to 15 minutes.
In a frying pan, add the vegetable oil for deep frying and bring up to heat and maintain at around 300 F.
Now divide the dough into small lime size dough balls, you should get about 16-20 dough balls.
On your rolling surface, add a couple drops of oil and roll out your dough ball to about 4 inches circle.
Now once the oil is at temperature, gently slide the rolled out poori into the hot oil, be careful not to drop it from a height, you can get severe oil burns if the oil spurts outside the pan. Now gently press the poori a little and let it puff up, about 1 minute on the first side, turn around and then cook for about 30 seconds on the other side.
Drain the poori on a kitchen towel and fry the rest of your pooris.