In a saucepan, bring the water to a boil. Add salt and cumin seeds.

When the water starts to boil, add the rice flour and mix well quickly.

Transfer to a wide bowl and let it cool completely. Make sure you let the dough cool down and then add regular water to knead to a smooth dough.

This step is important as otherwise, the pooris will end up absorbing more oil while it is fried.

Knead to a smooth dough and let it sit for 5 to 7 mins.

Divide the dough into small lemon sized balls.

Heat oil in a deep thick bottomed Kadai for deep frying.

The best method to roll these poori out is the same as how we do with Rontose.

By placing the balls in between greased plastic sheets and pressing out a disc.

However, since I was making very few pooris, I went ahead with rolling it out.

When the oil is hot, slide the pooris and press it to puff up. Make sure you let the poori cook well on one side before flipping to the other side.

Cook on both sides, when done, remove using a slotted ladle onto a kitchen towel.

Traditionally these rice pooris are served with Chintaku-Onion palya and Coconut chutney.

I served with Chana Masala.