Notes: Before starting you might hesitate thinking about how you can knead with just curds and no water at all. Trust me when you beat the curds well and then add, the dough turns out to be very good. The original recipe doesn't ask for resting. I normally never rest my poori dough. In this case it was more of a necessity than anything else. In the end I found that it didn't drunk too much of oil, when you fry it in correct smoking point. These pooris tend to be more heavy then the regular ones as it is completely with Dahi.