To achieve crispy and puffed Pooris, ensure your oil is hot enough before frying. Roll the dough balls into thin circles and gently press them down while frying. This helps them puff up. Fry them in medium-high heat and avoid overcrowding the pan.

Yes, you can make a gluten-free version of Poori by substituting wheat flour with gluten-free flour such as rice flour or a gluten-free all-purpose blend. For the Poori Masala, ensure that all ingredients used are gluten-free, particularly the spices and any packaged items.

To store leftover Pooris, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. The Poori Masala can be stored in the refrigerator for up to 3 days. Reheat both in a pan or microwave before serving.

Poori and Poori Masala can be complemented with a side of yogurt or raita for added creaminess. You can also serve it with pickles or a tangy chutney to enhance the flavors. For a more filling meal, consider pairing it with a side of vegetable curry or salad.

If you don't have chana dal, you can substitute it with split peas or omit it entirely. For the potatoes, you can use sweet potatoes for a different flavor. If you prefer less heat, reduce the number of green chilies or use bell peppers instead. Additionally, you can replace coriander leaves with parsley if needed.